Butternut Squash & Prosciutto Flatbread

This delightfully different flatbread recipe features light and airy puff pastry topped with a scrumptious squash mixture that’s finished with prosciutto slices. It’s a mouthwatering treat that can’t be beat!
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 15 minutes
  • total: 20 minutes
  • Serves: 4



  • 2 tablespoons butter
  • 1/2 small butternut squash, peeled, seeded and cut in half then cut crosswise into 1/8-inch-thick slices (about 3 cups)
  • 1/3 cup chopped walnuts
  • 2 teaspoons chopped fresh sage leaves
  • 1/2 package of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1 1/2 ounce (3 slices) prosciutto, cut into thin strips


  1. Heat the oven to 400°F.

  2. Heat the butter in a 12-inch skillet over medium-high heat.  Add the squash and cook for 6 minutes or until tender, stirring occasionally.  Add the walnuts and sage and cook and stir for 1 minute.  Season with salt and black pepper.

  3. Unfold the pastry sheet on a baking sheet and roll into a 9x12-inch rectangle.  Prick the pastry sheet thoroughly with a fork.  Spread the squash mixture on the pastry sheet to within 1/2-inch of the edge.  Sprinkle with the prosciutto.

  4. Bake for 15 minutes or until the pastry is golden brown.

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