THANKSGIVING LEFTOVER SQUASH GRATIN NAAN PIZZZA

2 Naan flatbreads

2 cups leftover squash gratin (see recipe on blog for WINTER SQUASH GRATIN CASSEROLE WITH KALE, BACON, LEEKS, AND PARMESAN)

4 slices bacon, cooked crisp and chopped

4 tablespoons parmesan cheese

2 tablespoons flat leaf parsley, chopped

Preheat oven to 375 degrees

Place the naan breads on a foil line baking sheet.  Spread the squash gratin evenly over each naan bread, leaving some crust exposed on the edge and mashing the squash into an even layer.  Tope with bacon and parmesan.  Bake for 15 minutes until lightly browned and bubbly.  Garnish with chopped parsley.  Slice and devour.

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