Description
This Butternut Squash Flatbread is an easy fall recipe with quick prep and simple layers of roasted squash and creamy cheese. It is one of the best healthy ideas for weeknight dinner as well as meal prep and holiday brunch. Crisp edges and soft squash make every slice cozy while still feeling fresh enough for a party or potluck table.
Ingredients
- 2 large flatbreads Flatbread crust
- 3 cups peeled and thinly sliced Butternut squash
- 2 tablespoons Olive oil
- 1 tablespoon Maple syrup
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
- 1 cup Ricotta cheese
- 1 cup shredded Mozzarella cheese
- 1/2 cup thinly sliced Red onion
- 2 tablespoons chopped Fresh sage
- 2 tablespoons Balsamic glaze
Instructions
- Thin butternut squash slices are placed in a mixing bowl and coated with olive oil and maple syrup and garlic powder and smoked paprika and salt and pepper. The orange slices change from dry and matte to glossy and speckled with seasoning while some pieces overlap and some curl at the edges.
- The coated squash slices are spread onto a sheet pan in a loose uneven layer with some pieces touching and some spaces left open. After roasting the squash looks softer and deeper orange with browned tips and slightly curled edges that show the first clear cooked texture.
- The flatbreads are placed on a baking tray and ricotta is spread across the tops in uneven swoops. The crust changes from plain and dry to creamy and textured with bare edges left visible for crisping.
- Roasted squash slices are moved from the sheet pan onto the ricotta covered flatbreads and thin red onion is scattered between them. The flatbreads become layered and colorful with orange squash pieces overlapping the creamy base and purple onion strands sitting unevenly across the tops.
- Mozzarella is scattered over the layered flatbreads and the tray goes back into the oven until the cheese melts into uneven patches. The flatbread edges turn lightly browned while the cheese stretches around the squash and the toppings settle into a baked structure.
- One slice is cut from the finished flatbread and placed on a white plate with melted cheese and squash layers visible along the edge. Fresh sage and balsamic glaze finish the slice with dark glossy lines and green flecks while the cheese looks unevenly melted and the crust looks crisp.
Notes
Pro Tips:
- Use thin squash slices because thick chunks can stay firm while the flatbread crust browns too quickly.
- Spread ricotta in uneven swoops so every bite has creamy pockets without weighing down the crisp crust.
- Add balsamic glaze after baking so it stays shiny and tangy instead of disappearing into the cheese.
- Cut the flatbread after resting for a few minutes so the melted cheese settles and the slices lift cleanly.
Storage: Store leftover Butternut Squash Flatbread in an airtight container after the slices cool completely. Layer parchment between slices so the cheese and glaze do not stick together. Keep the flatbread in the refrigerator for up to 3 days. The crust will soften as it sits though the flavor stays rich and cozy. Reheat slices on a sheet pan at 375 degrees until the edges crisp and the cheese softens again. Avoid the microwave when possible because it can make the crust chewy. For meal prep roast the squash ahead and keep it chilled in a separate container. Assemble and bake the flatbread when you want the freshest texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American