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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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Sprinkle brown sugar on parchment, layer plums down in a circle around the parchment so there are no open spaces, sprinkle cinnamon on back of plums In a large bowl, combine flower, cornmeal, sugar, baking powder, and salt