Butternut Squash Flatbread
This flatbread layers roasted butternut squash and crisp apple slices on a chewy crust, finished with goat cheese, sage, and a touch of maple syrup for a sweet-savory fall twist.
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.
Notes
I discovered that slicing the apple as thin as possible prevents the crust from becoming soggy.
Rotating the baking sheet halfway through roasting ensures even caramelization of the squash.
Leftover slices stored in the fridge reheat best on a wire rack to retain crispness.