Dice your pumpkin into small cubes. Lightly toss in one tablespoon of oil and season with salt and pepper to taste. Place the pumpkin on a baking sheet and roast for 20 - 30 minutes (flipping halfway through), or until nicely browned on all sides.
While the pumpkin is roasting, add another tablespoon of oil to a skillet and add your sliced onions. Cook on medium-low heat until soft and caramelized in color.
In a small bowl, mix together two tablespoons of oil, garlic, Italian seasoning, and red pepper flakes. Brush over your flat bread.
Top the flatbread with the mozzerella, pumpkin, and caramelized onion. Bake in the oven for 5 - 8 minutes, or until the cheese is melted and the bread is toasted.
Top with mixed greens lightly dressed in the remaining oil and a squeeze of lemon juice.
Serve immediately.
Notes
*Can use butternut squash
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