Toss vegetables with thyme and oil; spread onto rimmed baking sheet sprayed with cooking spray.
Bake 30 min. or until vegetables are tender and lightly browned, stirring occasionally.
Spoon vegetable mixture into medium bowl. Add Parmesan and pine nuts; mix lightly.
Spread bread with cream cheese spread; top with vegetables. Place on baking sheet.
Bake 5 min. or until heated through.
Roasting the vegetables adds the perfect touch of sweetness to this meatless recipe. In addition to the butternut squash being rich in vitamin A, it also teams up with the cauliflower to add a good source of vitamin C to this delicious topped flatbread.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.