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Lamb Flatbread with Roasted Butternut Squash + Cranberries

  • 45 m
  • ·
  • 4 Servings
  • ·
  • Print


- 4 Servings +


Heat 1 tbsp olive oil in a large pan, add onions and cook on medium to medium low heat until caramelized, 30 – 40 minutes, stirring often, season with salt and pepper.

Preheat oven to 400°F. Line two baking trays with parchment paper.

On one of the baking trays toss butternut squash and cranberries with 1 tbsp olive oil, season with salt and pepper. Spread out evenly on tray, bake for 20 – 25 minutes or until butternut squash is tender when pierced and cranberries have started to pop.

Heat a large pan over medium high heat, add remaining olive oil, once hot, add lamb and spices, season with salt and pepper. Cook until lamb has browned and cooked through, 4 – 5 minutes. Set aside.

On the other baking tray, add flatbreads, spread goat cheese over evenly, reserving ¼ cup. Top with ground lamb, roasted butternut squash and cranberries, caramelized onions, dates and remaining goat cheese.

Bake for 10 – 15 minutes, or until crust and cheese is golden brown.

Top with fresh mint before serving. Serve hot.

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