Instructions

1. Preheat oven to 400°.
2. Cut butternut squash into 1/4” cubes. Place butternut squash cubes in a baking tray. Cover with 1 tbsp. olive oil, ½ tsp. sea salt, ½ tsp. pepper, and 1 tsp. paprika. Toss to coat.
3. Bake butternut squash uncovered for 20 minutes. Turn squash over after 20 minutes, bake for an additional 30 minutes. Place to the side.
4. Thinly slice ½ red onion.
5. Top each flatbread with 1 tbsp. olive oil.
6. Evenly top each flatbread with 3/4 cup arugula.
7. On top of the arugula, add half of the butternut squash to each flatbread in an even layer.
8. Place half of the sliced red onion on top of the butternut squash on each flatbread.
9. Sprinkle 1/4 cup shaved parmesan cheese over each flatbread.
10. Drizzle 1 tbsp. hot honey over the top of each flatbread.
11. Sprinkle a pinch of sea salt over the top of each flatbread.
12. Preheat oven to 375°.
13. Bake flatbreads for 14 minutes.
14. Broil flatbreads for 1-2 minutes, until cheese is bubbly and lightly browned.