Roasted Butternut Squash and Manchego Flatbread

Preheat oven to 400°F (200°C).

In a bowl, toss the diced butternut squash with olive oil, salt, pepper, and half of the chopped sage.

Spread the squash in a single layer on a baking sheet.

Roast for 20-25 minutes, or until the squash is tender and lightly browned, flipping halfway through.

While the squash is roasting, prepare the flatbreads. If desired, lightly toast the flatbreads in the oven for the last few minutes of the squash cooking time to warm them.

Once the squash is roasted, remove it from the oven.

Top each flatbread with roasted butternut squash and Manchego cheese slices.

Return the flatbreads to the oven for another 3-5 minutes, or until the cheese is melted and bubbly.

Remove from the oven and sprinkle with the remaining fresh sage. Drizzle with balsamic glaze, if desired.

Slice each flatbread into wedges and serve immediately.