* this recipe yields 1 portion

Ingredients:
1 handful of butternut squash cut into small cubes
1 tbsp olive oil
1 tbsp nutritional yeast
2 pinches of salt
2 tbsp Ricotta cheese
1 tbsp Choc Zero maple syrup
1 tbsp crushed pecan pieces
1 tbsp butter

Ingredients for the bread:
1 large egg
1 tbsp coconut flour
1 tbsp parmesan cheese (grated)
1/8 tsp baking soda
1/8 tsp baking powder
2 tbsp half & half (or any kind of milk)
1 tsp fresh sage smashed in mortar & pestle
2 pinches of salt

Instructions:

1. Preheat oven to 400f degrees.
2. Add the butternut squash cubes onto a baking sheet, drizzle evenly with olive oil, sprinkle with yeast, sprinkle with salt and bake for 25-30 minutes until you see the butternut squash turning brown on the outside.
3. About 10 minutes before the butternut squash is done, you can start working on the bread. Mix all ingredients in a medium size bowl and stir until there are no lumps.
4. Melt a tbsp of butter over medium heat in a sauce pan and pour a sandwich size pancake into the pan. It will spread just a little bit.
5. When the top starts to bubble and the bottom turns brow, you can flip the flatbread over and cook until the other side turns brown as well.
6. Spread the ricotta cheese on top of the flatbread, top with roasted butternut squash, crushed pecans and drizzle with agave. Enjoy!

Macros:
Calories: 640.2
Carbs: 43.2 g
Net Carbs: 33.9 g
Fat: 45.3 g
Protein: 18.6 g