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Parmesan Butternut Squash Flatbread with Prosciutto Save as PDFPrint Ingredients 1 pre-made Puff pastry of a Butter nut squash raw, seeded, skinned and sliced thinly 4-6 ounces of Parmesan depending on how cheesy you like it 4 Sage leaves torn 1 medium Shallot sliced thinly teaspoon coriander -1 TBSP Olive Oil 3 slices Prosciutto sliced thin Salt and pepper to taste Instructions Thaw your puff pastry according to the packaged directions

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Balsamic vinegar Olive oil I used a bold olive oil from Fresh Press Farms so the olive flavor really shone through in the final dressing Vegan yogurt highly recommend using the original Almond milk yogurt from Kite Hill Honey or Maple syrup Lemon meyer lemons are the bestttt if you can get them Garlic powder or you could use 1 clove of freshly minced garlic, just make sure its super fine and tiny pieces so you dont have garlic chunks in your dressing Pink Himalayan salt Black pepper How to Make this Creamy Balsamic Vinaigrette Most salad dressings are packed with calories and unnecessary sugar and oils

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