Butternut squash flatbread is the perfect balance of sweet roasted squash, creamy cheese, and a crispy golden crust. It’s quick to make, incredibly flavorful, and works as a light dinner, party appetizer, or elegant lunch.
The caramelized edges of the squash pair beautifully with ricotta or goat cheese, while a drizzle of balsamic glaze or hot honey takes it to the next level. Best of all, this recipe uses simple ingredients but tastes like something from a restaurant.
Why You’ll Love This Flatbread Recipe
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Crispy, golden flatbread base
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Sweet and savory flavor combination
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Easy 35-minute recipe
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Perfect for entertaining or weeknight meals
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Customizable with gourmet toppings
Ingredients
For the Roasted Butternut Squash
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2 cups butternut squash, peeled and diced small
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1 tablespoon olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon garlic powder
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½ teaspoon dried thyme
For the Flatbread
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2 naan or flatbreads
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½ cup ricotta cheese (or goat cheese)
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¾ cup shredded mozzarella
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2 tablespoons grated parmesan
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1 tablespoon olive oil
Optional Toppings
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Caramelized onions
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Fresh arugula
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Toasted pecans or walnuts
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Crispy bacon pieces
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Hot honey or balsamic glaze
Step-by-Step Instructions
1. Roast the Butternut Squash
Preheat your oven to 400°F (200°C).
Toss the diced squash with olive oil, salt, pepper, garlic powder, and thyme.
Spread in a single layer on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized.
2. Prepare the Flatbread Base
Place naan or flatbread on a baking sheet.
Brush lightly with olive oil to help it crisp in the oven.
Spread a thin layer of ricotta evenly over the surface.
3. Assemble the Flatbread
Sprinkle mozzarella over the ricotta layer.
Top with roasted butternut squash and caramelized onions if using.
Finish with parmesan for extra flavor.
4. Bake Until Crispy
Bake at 425°F (220°C) for 10–12 minutes
until the cheese is melted, bubbly, and the edges of the flatbread are golden and crisp.
5. Add Fresh Toppings & Serve
Remove from the oven and top with fresh arugula, toasted nuts, and a drizzle of balsamic glaze or hot honey.
Slice and serve warm.
Flavor Variations
Sweet Holiday Flatbread
Use goat cheese, add dried cranberries, toasted pecans, and a honey drizzle.
Smoky Bacon Flatbread
Add crispy bacon, caramelized onions, and mozzarella for a rich, savory version.
Vegetarian Gourmet Flatbread
Add sautéed mushrooms, spinach, and feta cheese.
Spicy Hot Honey Flatbread
Sprinkle red pepper flakes and finish with hot honey.
Tips for the Crispiest Flatbread
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Use naan or a pre-baked flatbread for best texture
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Don’t overload with toppings
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Bake at high heat for a golden crust
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Pre-roast the squash to remove excess moisture
What to Serve With Butternut Squash Flatbread
This flatbread pairs perfectly with:
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Arugula salad with lemon vinaigrette
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Creamy tomato soup
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Roasted chicken
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A fall charcuterie board
Storage & Reheating
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Bake at 375°F (190°C) for 8–10 minutes to keep it crispy.
Avoid microwaving, as it softens the crust.
Make-Ahead Tips
You can roast the butternut squash up to 3 days in advance and store it in the fridge.
Assemble and bake the flatbread just before serving for the best texture.
Frequently Asked Questions
Can I use store-bought flatbread?
Yes! Naan, pita, or any pre-baked flatbread works perfectly.
Can I make it vegan?
Use dairy-free ricotta and mozzarella alternatives.
Can I freeze it?
It’s best fresh, but you can freeze after baking and reheat in the oven.
Final Thoughts
This butternut squash flatbread is sweet, savory, crispy, and incredibly satisfying. It’s simple enough for a weeknight dinner yet elegant enough for entertaining guests. With roasted squash, creamy cheese, and fresh toppings, every bite is packed with flavor.