Preheat the oven to 400F degrees and prepare a large baking sheet (maybe two, depending on servings).
In a large bowl, add arugula, artichoke hearts, red onion, olive oil, a pinch of salt, and a generous dash of black pepper. Combine well.
Lay the tortillas on the baking sheet. Bake for 8-10 minutes. Watch the tortillas, as different types will cook at different speeds. They should just be getting crisp and golden on the edges.
Take the tortillas out of the oven. Do not turn off the oven. Spoon on a generous amount of butternut squash sauce onto each tortilla. Spreading the butternut squash across the tortillas, leaving a centimeter or so of a crust around the outside.
Return tortillas to the oven for a final 3-5 minutes. Take the tortillas out of the oven and put them on individual plates. Spoon a desired amount of the arugula artichoke mix on top of each. Slice into 6 or 8 pieces. Serve right away.
Notes:
Nutritional Highlights:
Artichokes are packed with fiber, vitamins C and K, potassium, magnesium, and iron. They may help manage cholesterol and maintain liver health.
