Savory Pumpkin Flatbread You Need in Your Life This Fall

(8-inch) flatbread, such as thick pita or naan bread

basil pesto

onion, chopped and sautéed

pumpkin, cubed and cooked*

fresh mozzarella, thinly slices (the kind that comes stored in water)

Olive oil for drizzling

Salt and pepper for sprinkling

Use a “sugar” or “pie” pumpkin, small to medium sized (very large pumpkins do not have as good flavor or texture).

Remove the seeds, peel the pumpkin with a peeler, and cube it into bite-sized pieces.

To cook in the microwave: Place pumpkin in a microwave-safe bowl with about 1 tablespoon of water, cover with plastic wrap, poke a hole in the top of the plastic, then cook on high for about 5 minutes, or until pumpkin is soft.

To cook in the oven: Preheat oven to 450 F, spread pumpkin pieces on a rimmed cookie sheet, drizzle with olive oil, toss to coat, then roast in the oven for 20-30 minutes, or until pumpkin is soft.