Back when vegetarians had it hard, I was a vegetarian for a couple years. My go to meal was red sauce on spaghetti and a side of steamed broccoli. I was in college, and just learning to cook, and the Moosewood Cookbook was my only reference on hand for plant based anything. This was before the internets, which has changed the world so drastically in terms of diet and how people eat and prepare meals.

Squash and kale make a great pair in this flatbread pizza, but like all hearty vegetables, they’re even better with a smooth, creamy goat cheese.

Butternut squash is so delicious, and easy to cut up and roast into caramelized cubes of sweet vegetable candy so you can add it to salads, flatbread wraps, grain bowls, and pizzas. One squash goes a long way, so plan your menus accordingly!

I promise you won’t even miss the meat in this recipe, and neither will the confirmed meat-eaters in your life. The kale adds some crunch and texture, (not to mention tons of fiber, vitamins, and minerals) the goat cheese is pure pleasure, and the lemon juice brightens everything up. And the pepitas? A little nutty protein never hurt anybody.

Plant based meals have come a long way since spaghetti sauce and steamed broccoli. I hope you love this flatbread as much as I do!

-Amy at Flatout