Butternut Squash + Orange Cranberry Relish Flatbread

1 Preheat oven to 400*
2 In a large bowl toss butternut squash, olive oil, salt and pepper thoroughly
3 Spread butternut squash in a single layer onto baking sheets and bake for 35 minutes until golden brown and tender
4 Meanwhile, fill a small saucepan with 1/2 inch of water and heat on medium-high heat
5 Add cranberries and begin to boil
6 Add orange zest
7 Cranberries will start to heat and pop
8 Once popped, strain cranberries into a colander
9 Return cranberries to saucepan on low heat and add maple syrup, orange segments, pomegranate arils, and a pinch of salt
10 Stir to combine and turn off heat
11 Add 1 tsp. of olive oil to a separate pan and heat on medium high heat
12 Once oil is hot add sage and fry for approximately one minute
13 Remove and set aside
14 Once all components are done it's time to assemble
15 Crumble (or smear) dairy-free cheese alternative / ricotta cheese onto flat bread
16 Top with roasted butternut squash, cranberry relish and sage
17 Sprinkle finishing salt over top
18 Enjoy!