There’s something about the warm, nutty scent of roasting squash mingling with sweet apple slices that drew me into making this Butternut Squash Flatbread again and again. After three rounds of tweaking—roasting times, dough stretch techniques, cheese ratios—I’ve nailed a balance of tender crust, silky-sweet squash, and just-crisp apples.
Why You’ll Love Butternut Squash Flatbread
- Comforting fall flavors in a handheld form
- Contrast of creamy squash puree and crisp apple ribbons
- Quick assembly with store-bought dough
- Inspired by seasonal produce and rustic Italian flatbreads
A Little Background
Last October, I roasted my first butternut squash straight from the farmers market and mashed it into a rough puree. On that cool evening, my kitchen filled with fragrant steam and a gentle crackling as the crust bubbled. That micro-experiment led me to combine squash and apple on flatbread—an ode to harvest celebrations.
Key Ingredients for Butternut Squash Flatbread
- Pizza Dough (1 lb): Provides a chewy base; use 00-style flour dough for a light crust.
- Butternut Squash (2 cups cubed): Roasted until tender; swap with sweet potato in a pinch.
- Apple (1 medium): Thinly sliced for a crisp bite; Granny Smith adds tartness.
- Goat Cheese (2 oz): Crumbled for tangy creaminess; blue cheese can be bold alternative.
- Fresh Sage (1 tbsp): Chopped to finish; rosemary works too but be sparing.
- Olive Oil & Maple Syrup: Drizzle for gloss and sweet-savory balance.
How to Make Butternut Squash Flatbread
- Preheat the oven to 425°F and line a baking sheet. Toss cubed squash with 1 tbsp olive oil, salt, and pepper; roast 18–20 minutes until edges caramelize and a fork slides through. (Personal note: in my first test the squash was underdone at 15 minutes—aim for that golden skin.)
- Meanwhile, roll out pizza dough on a floured surface into a rough rectangle, about 12×8 inches. Transfer to a parchment-lined pan and brush edges lightly with olive oil for a glossy, golden crust.
- Spread the roasted squash in a thin layer, leaving a ½-inch border. Sprinkle mozzarella (½ cup), then arrange apple slices on top so they slightly overlap—this creates soft “petals” that crisp at the tips.
- Dot with goat cheese and chopped sage, then drizzle 1 tsp maple syrup. Slide into the oven and bake 12–15 minutes until cheese is bubbling and crust has golden edges. (My tip: rotate halfway for even browning.)
Pro Tips & Troubleshooting
- Use room-temperature dough so it stretches easily, avoiding spring-back.
- If crust turns soggy, pre-bake for 3 minutes before topping to seal moisture.
- Swap goat cheese for ricotta dollops and a sprinkle of nutmeg for a cozy variation.
- To double, divide dough into two pans; bake one while the other proofing warms to room temp.
Storage & Make-Ahead Guide
Let leftovers cool completely (food safety tip: refrigerate within 2 hours). Store in airtight container up to 2 days; reheat at 350°F for 8–10 minutes to refresh crisp. Freeze individual slices, wrapped tightly, for up to 1 month—thaw overnight in fridge and reheat.
Serving Suggestions
Slice into strips and serve with a drizzle of aged balsamic or alongside a bowl of arugula salad tossed in lemon vinaigrette. For brunch, top wedges with a fried egg and extra sage leaves for color.
Frequently Asked Questions
- How do I prepare butternut squash for flatbread? Peel, seed, and cube the squash, toss with oil and seasonings, then roast at 425°F for about 20 minutes until fork-tender.
- Can I use a different cheese? Absolutely—feta, ricotta, or shredded fontina all work; just mind moisture content to avoid a soggy crust.
- What’s the best way to reheat flatbread? Warm in a 350°F oven for 8–10 minutes to crisp the edges and gently melt toppings.
- How thin should I roll the dough? Aim for roughly ¼-inch thickness so the crust can support toppings but still crisp up.
- Can I make the dough from scratch? Yes—use a basic pizza dough recipe with bread flour, water, yeast, salt, and a touch of olive oil; give it 1–2 hours to rise.
- Is it safe to freeze leftover flatbread? Yes, cool completely, wrap slices tightly, and freeze up to 1 month; thaw in fridge before reheating.
Final Thoughts
After testing three rounds from prep to storage, this Butternut Squash Flatbread has become my go-to autumn treat. I love pairing it with a crisp cider and letting friends slice it straight from the pan. Give it a try, and tag me in your kitchen triumphs—I can’t wait to see how yours turns out!
More Recipes You’ll Love
- Air Fryer Butternut Squash – an effortless technique to roast squash for topping inspiration
- Butternut Squash Apple Bruschetta – mirrors the sweet-and-savory combo on crisp crostini
- Butternut Squash Soup – a comforting fall starter that harmonizes with flatbread slices
- Butternut Squash Pasta Carbonara – another creamy way to showcase seasonal squash flavors
Butternut Squash Flatbread
Ingredients
Squash Mixture
- 2 cups butternut squash cubed
- 1 tbsp olive oil
- 0.25 tsp kosher salt
- 0.25 tsp freshly ground black pepper
Flatbread Assembly
- 1 pound pizza dough
- 0.5 cup shredded mozzarella cheese
- 1 medium apple thinly sliced
- 2 oz goat cheese crumbled
- 1 tbsp fresh sage chopped
- 1 tsp maple syrup
Instructions
Squash Mixture
- Preheat oven to 425°F. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast 18–20 minutes until golden and tender.
Flatbread Assembly
- Roll dough into a 12×8-inch rectangle on a floured surface. Transfer to a parchment-lined pan and brush edges with oil. Spread roasted squash, sprinkle mozzarella, layer apple slices, dot with goat cheese and sage, and drizzle maple syrup. Bake 12–15 minutes until crust is golden and toppings bubble.