Sweet Roasted Butternut Squash Flatbread comes together deliciously with creamy goat cheese, caramelized shallots, prosciutto, earthy sage and thyme.
Pizza and flatbreads are a great way to use leftovers and extra ingredients you may have stocked up on for holiday recipes, but simply ran out of time to make. Ahem, that’s me. It never fails. At least this way fresh items floating around in my fridge get a chance to making it to the table.
I’m a huge fan of roasting vegetables, and butternut squash is at the top of the list. Once fork tender, I whipped in some goat cheese, thyme, and nutmeg to become a creamy base layer for the toppings.
Prosciutto, sage, more goat cheese, parm, and caramelized shallots complement the squash puree perfectly. Feel free to omit the prosciutto to keep it vegetarian.
Once hot out of the oven, slice your crisp flatbread however you like, and dig in! This is great as an appetizer and hearty enough to stand on its own as a main course. Enjoy!
- 1 medium butternut squash, halved lengthwise, seeds removed
- 1 tablespoon olive oil, plus extra for brushing onto flatbread
- 1 tablespoon butter
- 3-4 medium shallots, thinly sliced
- Pinch of sugar
- 4 ounces goat cheese, divided
- 2 teaspoons fresh thyme, finely chopped
- ¼ teaspoon freshly ground nutmeg
- 2 large, about 14x5 inches store-bought flatbreads, or 3 smaller-sized
- 3 ounces thinly sliced prosciutto, torn into strips
- 20 small to medium size sage leaves
- Freshly grated parmesan cheese
- 3 green onions, thinly sliced
Preheat oven to 400˚F. Place squash halves cut side up on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake for 50-60 minutes until brown and fork tender.
Meanwhile, melt butter in a skillet over medium heat. Add shallots and sugar to the pan. Season with salt and pepper. Sauté shallots about 10 minutes until softened and caramelized, about 10 minutes, stirring frequently. Remove from heat and set aside.
When the roasted squash is cool enough to handle, scoop the pulp into a large bowl. With an electric hand mixer or whisk, blend in 2 ounces of goat cheese, thyme, and nutmeg. Season to taste with salt and pepper.
Preheat oven to 425˚F. Place flatbreads onto 1 or 2 baking sheets depending on the size. Brush the tops with a thin coating of olive oil. Bake for 3-5 minutes to crisp the crust (skip this if you prefer a chewier crust). Remove from oven, and evenly divide and spread the squash mixture on the flatbreads. Evenly top each with the prosciutto, caramelized shallots, crumbles of remaining goat cheese, and sage leaves. Sprinkle with freshly grated parmesan. Bake for 8-10 minutes. Finish with fresh cracked black pepper, additional parmesan, and green onions. Slice and serve.