-
Start by chopping the butternut squash into 1 inch cubes
-
Pour the 1 cup of squash into a pot of boiling water, and cook for 10-15 minutes or until tender, but still firm
-
Once done, drain the water and set aside
-
Preheat the oven to 400F. On a baking sheet, place the pita round and spread the tomato sauce onto the pita.
-
Spread the butternut squash chunks onto the pita bread evenly, and top with the sliced onions
-
Drizzle olive oil over the pita, and bake at 400F for 15 minutes.
-
Remove from the oven and finish off by topping with fresh arugula, feta cheese, balsamic vinegar, and black pepper to taste