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Overhead of butternut squash flatbread cut into 5 triangles on a wood board
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5 from 5 votes

Butternut Squash Flatbread

Fall’s best flavors come together in this delicious recipe for Butternut Squash Flatbread. The base is a butternut squash puree with warm cinnamon and sweet maple syrup. It’s topped with apples, pecans, shallots, and kale. This flatbread can be served as an appetizer or as the main dish.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer, Main Dish
Cuisine: American, Vegetarian
Servings: 8
Calories: 184kcal

Ingredients

  • 3 cups butternut squash * cubed
  • 1 teaspoon ground cinnamon
  • 1 tablespoon maple syrup
  • 1 small shallot
  • 2 cups kale
  • 1 granny smith apple
  • 1/4 cup pecans
  • 1 tablespoon goat cheese * optional
  • 12 ounces pizza dough

Instructions

  • 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.

Video

Notes

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.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1g | Calories: 184kcal | Carbohydrates: 34g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 323mg | Potassium: 320mg | Fiber: 3g | Sugar: 8g | Vitamin A: 7284IU | Vitamin C: 32mg | Calcium: 62mg | Iron: 2mg