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Roasted Butternut Squash Flatbread with Goat Cheese

Sweet roasted butternut squash and creamy goat cheese come together deliciously with caramelized shallots, prosciutto, and sage on crisp flatbread.
Course Appetizer, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 2 large flatbreads
Author Kim Peterson

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.