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6 min read

Second to Naan

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Pairs with: Cline Family Cellars Marsanne Roussanne

Prep time: 40 minutes

Cook time: 10 minutes

Total time: 50 minutes

Yield: serves 4


  • 2 naan flatbreads
  • 3 tablespoons extra-virgin olive oil divided
  • 1 small butternut squash peeled and sliced into 1” cubes
  • The Olive Press Mediterranean spice blend
  • kosher salt to taste
  • 4 oz. goat cheese (chèvre) crumbled
  • The Olive Press Fig Balsamic


  • Preheat oven to 425 degrees F and arrange oven rack close to bottom of oven.
  • Toss Butternut squash with 2 tablespoons olive oil and Mediterranean spice blend. Bake for 30-40 minutes.
  • Place the naan on a rimmed baking sheet, and drizzle each with 1 tablespoon olive oil.
  • Top the naan with baked squash and goat cheese.
  • Bake in preheated oven on bottom rack for 10 minutes, or until crust gets crispy and cheese is melted.
  • Garnish with fig balsamic and a sprinkle of salt.