Roasted Grape and Butternut Squash Flatbread - alive magazine

Ingredients

• 2 cups (500 mL) butternut squash ribbons
• 1 cup (250 mL) red seedless grapes
• 1/2 cup (125 mL) sliced red onion
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) fresh thyme
• 1/2 tsp (2 mL) dried red chili flakes
• 10 oz (300 g) flatbread of choice
• 2 1/2 oz (70 g) soft goat cheese, crumbled
• 2 cups (500 mL) arugula
• 1/2 lemon, juiced
• Honey or balsamic for drizzle (optional)