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Fall’s best flavors come together in this delicious recipe for Butternut Squash Apple Flatbread. The base is a butternut squash puree with warm cinnamon spice that is topped with apple, pecans, shallot, and kale. This flatbread can be served as an appetizer or as the main dish.
Is it a pizza or is it a flatbread? Before I made this recipe, I kept asking myself what the difference is between pizza and flatbread. So, I searched high and low to find out. Actually, it didn’t require much searching at all.
Let’s clear this debate up really quickly. Pizza is flatbread, and flatbread is pizza. If you want to get really technical about it, you can say that flatbread crust should be more of a crispy nature, but then there’s also thin crust pizza, so…I’m just going to stick with the idea that’s it’s pretty much the same thing. Some people might also debate that the toppings are different, but I just can’t get on board with that argument either. I’ve seen some pretty crazy “pizza” creations, as well as flatbread recipes.
Now that that’s all cleared up, let’s talk about this Butternut Squash Apple Flatbread shall we? I knew I wanted this flatbread to pretty much define everything that a fall recipe should be. Butternut Squash, apples, and pecans really bring the flavor to this recipe. Kale brings a pop of color and some healthy benefits, and the goat cheese, while optional, adds that extra little something to every bite.
And, yes, I made it twice. Once with a flatter, crispier crust, and once with a thicker, chewier crust. I promise you, it’s delicious either way!
What I love best about this recipe is how easy it was to make in my new Calphalon Precision Control™ Countertop Oven.
I have never had or used a countertop oven in my entire life. Not even a toaster over, so this was really fun for me and now I don’t think I could ever not own one!
Calphalon Precision Control™ Countertop Oven
Hover over the image above to purchase!
It’s a premium performance appliance made by the #1 cookware brand in the US – Calphalon! I knew that not only would it’s matte black finish look good on my countertop, but it would also provide excellent results and long-lasting durability. Speaking of Calphalon’s durability, I still have Calphalon spatulas and spoons that I bought when I first moved out on my own 20 years ago! They are in excellent condition, and get used several times a week!
I really had no idea that a countertop oven could do so much! I honestly thought that the main feature of a counterop oven was to reheat leftovers. Boy, was I wrong. On this countertop oven, there are 8 preset functions: Bake, Pizza, Broil, Toast, Roast, Defrost, Bagel, and Reheat. You can also use the controls to set the temperature and time manually. All the cooking information is shown on the LCD display to help make things even more simple.
For this Butternut Squash Apple Flatbread recipe alone, I roasted the butternut squash on the included non-stick baking pan, then actually baked the flatbread in the same pan too! Now, I roast most vegetables in the Calphalon Precision Control™ Countertop Oven because with it’s quartz heating technology, along with the turbo convection, it preheats faster than my conventional oven. It also delivers 30% more even heat than compared to conventional tube heating elements. Impressive, right?
But, while you can cook an entire meal in there (even a 12-inch pizza!), it’s still great for reheating leftovers too.
Some added benefits of the Calphalon Precision Control™ Countertop Oven are the easy-to-clean non-stick interior (love that!), the included removable rack and non-stick baking pan, and the fact that it’s backed by a 1-year limited warranty.
I have been so impressed by this appliance, that I can’t wait to get back to Target to check out the full Calphalon Appliance line!
How to Make Butternut Squash Apple Flatbread
This recipes uses an already prepared pizza dough. You can usually find pre-made pizza dough in store, but if you’d rather make your own, you will need to do that first.
Preheat your oven to 400°F. Peel and cube the butternut squash until you have about 3 cups.
In a medium bowl, add the butternut squash, olive oil, and cinnamon. Toss to coat.
Place the butternut squash on a baking sheet and roast for 15 minutes or until fork-tender. In this case, I did line the baking sheet with foil since I used the same baking sheet to cook the flatbread.
While the squash is roasting, finely chop the shallot, kale, apple, and pecans. Add to a bowl and toss to combine. Set aside. I like to chop everything small so that it’s easier to bite into.
After the squash is done roasting, transfer it to the bowl of a food processor and add the maple syrup. Process until smooth. This is now basically your “sauce.”
Stretch and/or roll the pizza dough out into desired shape. Place on a parchment paper-line baking sheet (or use olive oil to coat the bottom of the baking sheet).
Spread the butternut squash puree over top of the dough, leaving about 1/2-inch of dough uncovered around the entire outside edge.
Add the apple mixture to the top of the butternut squash puree.
You may have a little extra puree and apple mixture, depending on the size of your flatbread.
Raise the temperature of the oven to 425°F. Bake the flatbread for 20-25 minutes, or until the crust is just golden brown.
Note that if you are using goat cheese, you can add before or immediately after baking the flatbread. We opted to add it afterwards.
Cut your flatbread and serve warm! This Butternut Squash Apple Flatbread make a great fall appetizer or vegetarian main meal!
Tips and Techniques
- Butternut squash can be difficult to peel and cube. You can look for already cut butternut squash in the produce section of your local grocery store.
- Pre-made pizza dough can be found in either the frozen or refrigerated section of most grocery stores. We make our own, using a bread machine, which is also an option.
- Try walnuts instead of pecans to change up the flavor a bit.
- Instead of goat cheese, you can also use feta or blue cheese.
- Store leftover Butternut Squash Apple Flatbread in an airtight container in the refrigerator for up to 3-4 days.
- Freezing leftovers is not recommended for this recipe.
Butternut Squash Flatbread
- Preheat oven to 400°F.
- In a medium bowl, add the butternut squash, cinnamon and maple syrup. Toss to coat.
- Spread the the butternut squash out on a baking sheet and roast for 15 minutes or until fork-tender.
- While the squash is roasting, finely chop the shallot, kale, apple, and pecans. Add to a bowl and toss to combine, set aside.
- After the squash is done roasting, transfer it to the bowl of a food processor and process until smooth, or use a potato masher for a bit chunkier puree.
- Stretch and/or roll the pizza dough out into desired shape. Transfer the dough to a pizza stone that’s been lightly coated with olive oil (or place on a parchment paper-line baking sheet).
- Raise the temperature of the oven to 425°F and bake the dough for about 7 minutes. Remove from the oven.
- Spread the butternut squash puree over the top of the crust, leaving a 1/2-inch edge, then evenly top with the apple mixture.
- Return flatbread to the oven and bake for an additional 12-15 minutes, or until the crust is just golden brown.
- If you are using goat cheese, add it immediately after removing the flatbread from the oven.
- Cut your flatbread in 8 pieces and serve warm.
Tips and Techniques
- There are a few shortcuts you can take when making this recipe. You can look for already cut butternut squash in the produce section of your local grocery store and pre-made pizza dough can be found in either the frozen or refrigerated section of most grocery stores.
- This recipe is easily modifiable. Try walnuts instead of pecans, acorn squash instead of butternut, or an onion instead of shallots. You can also opt for feta or blue cheese instead of goat cheese. It’s a fun recipe to make your own.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
- Freezing leftovers is not recommended for this recipe.