Roasted Butternut Squash And Fresh Ricotta Flatbread

• 1 butternut squash, peeled and cut into 1/2" cubes
• 3 tablespoons good olive oil
• 1 1/2 teaspoons sea salt
• 1/4 teaspoon pepper
• 1 package raw whole wheat pizza dough (or make your own dough)
• 1 tablespoon dried thyme
• 1/2 cup fresh whole milk ricotta cheese
• 8 sun-dried tomatoes, halved
• 1 1/2 cups fresh arugula, packed

1. heat oven to 400 degrees
2. place the squash in a baking dish. drizzle with the oil, season with the salt, pepper, and thyme, then toss. roast until tender, about 20 minutes. transfer to a plate
3. increase oven temperature to 450u0b0 F. cut the dough into portions for the amount of people present {here: 2 portions} and roll the dough out. line a baking sheet with parchment paper and place the dough on top
4. scatter the arugula and then the squash over the dough, and add dollops of the ricotta. bake until golden, about 10 minutes. remove from oven and arrange the tomato pieces on top. serve immediately

butternut squash, olive oil, salt, pepper, whole wheat pizza, thyme, milk ricotta cheese, tomatoes, fresh arugula

Taken from food52.com/recipes/7330-roasted-butternut-squash-and-fresh-ricotta-flatbread (may not work)