Go Back
As the leaves turn golden and the air becomes crisp, there's nothing quite like the comforting flavors of fall to warm the soul. One such delightful creation is the Sweet & Savory Roasted Butternut Squash Flatbread. This recipe captures the essence of autumn, celebrating the rich, sweet flavors of roasted butternut squash, creamy ricotta, tangy feta, and a hint of honey, making it an ideal dish for cozy family dinners, festive gatherings, or as a standout appetizer for special occasions. With its beautiful presentation and mouthwatering taste, this flatbread is not just a meal; it’s an experience that invites you to savor the season’s best ingredients.

Roasted Butternut Squash Flatbread

Discover the cozy flavors of fall with this Sweet & Savory Roasted Butternut Squash Flatbread. Packed with creamy ricotta, tangy feta, and a drizzle of honey, this delightful dish showcases the natural sweetness of roasted butternut squash. Perfect for family dinners or festive gatherings, this flatbread is an impressive appetizer that celebrates seasonal ingredients. Indulge in a seasonal experience that balances sweet and savory, making every bite a celebration of autumn flavors.
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled, seeded, and diced

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

1 store-bought or homemade flatbread (12-inch)

1 cup ricotta cheese

1/2 cup feta cheese, crumbled

1/4 cup dried cranberries, roughly chopped

1/4 cup walnuts, toasted and roughly chopped

2 tablespoons honey

1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)

1 cup fresh arugula (optional, for garnish)

Instructions
 

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Prepare the butternut squash: In a large mixing bowl, toss the diced butternut squash with olive oil, salt, pepper, cinnamon, and smoked paprika until well coated. Spread the squash evenly on the prepared baking sheet.

      Roast the squash: Bake in the preheated oven for 25-30 minutes, or until tender and lightly caramelized. Stir halfway through for even cooking.

        Prepare the flatbread base: While the squash is roasting, place the flatbread on another baking sheet. If making homemade flatbread, prepare and roll out according to your recipe.

          Spread the ricotta: Once the squash is ready, remove it from the oven and let it cool slightly. Spread the ricotta cheese evenly over the flatbread.

            Add toppings: Scatter the roasted butternut squash over the ricotta, followed by the crumbled feta, dried cranberries, and toasted walnuts.

              Drizzle with honey: Use a spoon to drizzle honey over the toppings, and sprinkle the chopped rosemary evenly across the flatbread.

                Bake the flatbread: Place the assembled flatbread back in the oven and bake for an additional 10-15 minutes, or until the flatbread is crispy and the toppings are warmed.

                  Serve: Remove the flatbread from the oven, let it cool slightly, and top with fresh arugula if desired. Cut into slices and serve warm.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4