Kabocha flatbread pairs pureed squash with roasted grapes and shallots for a sweet and savory appetizer the whole family will love! Perfect for Thanksgiving hors d’oeuvres or any fall or winter gathering!
As promised, here is the first of some of the new recipes I made this past Thanksgiving. But first, a little summary of how I came up with this idea. You may remember that a few weeks ago I took part in the Recipe ReDux California Table Grapes sponsored recipe contest, for which I grilled grapes and shallots and added them to farro to make this Grilled Grape Farro Salad. The combination of the caramelized grapes and shallots, along with the distinctive flavor of rosemary was fabulous – sweet and savory at once!
I knew I needed to use this mixture again, and this time I decided to pair it with a puree of roasted kabocha squash on a whole wheat lavash flatbread. This made for a Nutritioulicious hors d’oeuvre that matched the flavors of the season. You can even make it the main dish by adding goat cheese on top and serving with a side salad.
This Kabocha Flatbread will definitely be a repeat in our house and I encourage you to try it in yours!
Kabocha Flatbread with Rosemary Roasted Grapes and Shallots
This vegetarian and vegan-friendly flatbread pairs pureed squash with roasted grapes and shallots for a sweet and savory appetizer the whole family will love! Perfect for Thanksgiving hors d'oeuvres or any fall or winter gathering! The squash puree and the roasted grapes can both be made in advance to ease your meal prep - see notes section to find out how.
2 teaspoons chopped rosemary, plus more for garnish
½ teaspoon Kosher salt
Freshly ground black pepper, to taste
4 cups grapes halved lengthwise
8 large shallots, thinly sliced
4 pieces whole wheat lavash bread
To Make Squash:
Preheat oven to roast at 400 degrees F. Roast squash whole for 30-45 minutes, until you can insert fork easily. Set aside until cool enough to handle. Cut squash in half, discard seeds, and scoop flesh into a large mixing bowl. Using an immersion blender, puree squash until smooth. Add tofu, salt, and pepper and puree again. Consistency should be thick, but spreadable.
To Make Roasted Grapes and Shallots:
Reduce oven to 375 degrees F. Coat a large foil-lined baking sheet with cooking spray and set aside.
In a measuring cup or small mixing bowl, whisk together the vinegar, honey, oil, and rosemary. Combine grapes and shallots in a large bowl and coat with balsamic dressing; add salt and pepper.
Spread grapes and shallot mixture on the prepared baking sheet and roast for 20-25 minutes, until mixture is caramelized and grapes are shriveled. Transfer mixture to a bowl or resealable container.
Bake lavash at 375 degrees F for 3-5 minutes until crisp.
Spread squash puree on flatbread. Top with grape and shallot mixture. Bake for 7 minutes until heated through. Sprinkle with chopped rosemary, cut each flatbread into 12 pieces, and serve.
You can make the squash puree and roasted grapes and shallots a day in advance and store in the refrigerator. The squash mixture can also be made further in advance and frozen until ready to use.
Serving Size: 2 pieces Calories: 80 Fat: 2.5 g Sat Fat: 0 g Carbohydrates: 13 g Sugar: 7 g Sodium: 170 mg Fiber: 2 g Protein: 2 g Cholesterol: 0 mg