Butternut Squash, Prosciutto & Blue Cheese Flatbread with Arugula

Directions

1. Preheat the oven to 450°F and line a baking sheet with aluminum foil.
2. Wash and dry the vegetables, and finely chop the sage leaves after removing the stems.
3. Trim, peel, and dice the squash; toss it with the sage, a little oil, salt, and pepper, then spread on the prepared sheet in a single layer.
4. Roast the squash in the oven, stirring halfway through, until it’s fork-tender and golden, about 15–18 minutes.
5. While the squash roasts, heat a skillet over medium-high and cook the prosciutto until crispy, about 1 minute per side; transfer to a plate.
6. In the same skillet, add a bit of oil, then the sliced onion with a pinch of salt; cook until soft and golden, about 8 minutes, stirring occasionally.
7. Whisk together oil, red wine vinegar, honey, salt, and pepper in the reserved bowl to make the dressing.
8. Crumble or chop the crispy prosciutto.
9. Carefully transfer the roasted squash from the baking sheet to a flat surface, keeping the sheet ready for the flatbreads.
10. Arrange the flatbreads on the sheet, top with the onion, squash, prosciutto, and blue cheese; bake until the bread is golden and the cheese melts, about 5 minutes.
11. Toss the arugula with the dressing in the bowl.
12. When the flatbreads are done, top each with a handful of arugula and serve with any remaining arugula on the side.