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Recipes
Roasted Broccolini and Squash Flatbreads

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Makes: 6 servings (each 1/4 cup/60 mL serving of Butternut Squash Hummus = 9.8 mg THC)*

Summer has arrived and we’re ready to savour fresh, local ingredients under the sunshine. These Roasted Broccolini and Squash Flatbreads are unique, but easy to pull off (perfect recipe idea on busy weeknight). The balanced richness and sweet nuttiness of butternut squash pairs perfectly with the sweet pomegranate. We recommend gathering with good company and sharing this sweet elevated recipe.

Ingredients

Butternut Squash Hummus

  • 3 cups (750 mL) diced butternut squash
  • 2 tbsp (30 mL) olive oil
  • 3/4 tsp (4 mL) each salt and pepper, divided
  • 1/2 cup (125 mL) cooked chickpeas
  • 2 tbsp (30 mL) tahini paste
  • 2 tbsp (30 mL) lemon juice
  • 2 tbsp (30 mL) Solei Gather infused olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) each ground cumin and coriander

Assembly

  • 4 (100 g each) prepared artisan-style flatbreads
  • 2 cups (500 mL) broccolini, blanched
  • 1/2 cup (125 mL) cooked chickpeas
  • 1/4 cup (60 mL) chopped hazelnuts
  • 2 tbsp (30 mL) tahini paste
  • 2 tbsp (30 mL) lemon juice
  • 1/4 tsp (1 mL) salt and pepper
  • 1/2 cup (125 mL) pomegranate se
  • eds
  • 1 tsp (5 mL) za’atar seasoning
Instructions
  1. Butternut Squash Hummus: Preheat oven to 425˚F (220˚C). Toss together butternut squash, olive oil, and 1/4 tsp (1 mL) each salt and pepper. Arrange in single layer on parchment paper–lined baking sheet. Bake for 15 to 20 minutes or until golden brown and tender. Let cool slightly. Reserve half (1 cup/250 mL) of the butternut squash; set aside.
  2. In food processor, blend remaining (1 cup/250 mL) roasted butternut squash, chickpeas, tahini paste, lemon juice, Solei Gather infused olive oil, garlic, cumin, coriander, and remaining salt and pepper until smooth (if too thick, stir in up to 2 tbsp/30 mL) water).
Assembly
  1. Spread hummus evenly over each flatbread. Top with broccolini, reserved butternut squash and chickpeas. Sprinkle with hazelnuts.
  2. Preheat oven to 425˚F (220˚C). Bake flatbreads on baking sheets for 12 to 15 minutes or until golden brown.
  3. Meanwhile, whisk together tahini, lemon juice, 2 tbsp (30 mL) water, and salt and pepper.
  4. Drizzle tahini mixture over flatbreads; sprinkle pomegranate seeds and za’atar seasoning over top. Cut each flatbread into thick slices.


Tips
  1. Substitute broccoli or rapini for broccolini.
  2. Butternut squash hummus can also be served with toasted flatbread and crudités. Garnish with hazelnuts, pomegranate seeds and a sprinkle of za’atar seasoning.

*Cannabis is a live plant and potencies will change harvest to harvest.

In place of infused oil, you can spray on or add drops of Solei Activated Oil once the recipe is completed in order to infuse it with cannabis. Plate contents into 6 individual servings and add 4 pumps of Solei Gather oral spray (10 mg THC) to each serving.

This recipe can be made without cannabis by substituting uninfused oil. Alternatively, you can use Solei Activated Oil once the recipe is completed in order to infuse it with cannabis.

Please consume cannabis responsibly, start low and go slow. Don’t drive high.

These recipes were developed in conjunction with THP and their certified cannabis chefs.

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