Snacking can easily turn into dinner with this sweet n’ savory Roasted Butternut Squash Flatbread. It comes together deliciously with creamy goat cheese, shallots, prosciutto, fresh sage and thyme.
By now you know how I love snacking for dinner especially when the weekend rolls around, and this Roasted Butternut Squash Flatbread is a total satisfier.
Pizza and flatbread possibilities are endless. Plus, they’re a great way to use leftovers or extra ingredients you stocked up on but didn’t get to use and they’re shelf life is running out.
Roasted Butternut Squash Flatbread
The recipe has been updated and streamlined a bit from the original post last December, and of course, I had the urge to retake the photos. 🙂
I’m a huge fan of roasting vegetables, and butternut squash is at the top of the list. I like lining a large, rimmed baking sheet with parchment to keep cleaning up a breeze!
Once fork tender, I whipped some goat cheese, fresh orange juice for a little acidity, sage, thyme, and nutmeg into the soft squash. It’s such a delicious, creamy base for the toppings.
Prosciutto, sage, more goat cheese, parm, and shallots complement the squash puree perfectly. Feel free to omit the prosciutto to keep it vegetarian.
Don’t have all these ingredients on hand? Here are easy substitutions!
- Use roasted acorn squash or sweet potatoes as the base
- Other cheese options are brie, gruyere, fontina, or smoked gouda
- Missing prosciutto? Brown some bacon, pancetta, or simply tear up thinly sliced ham
- Easily replace shallots with an obvious onion, or sliced mushrooms and bell peppers
- You can always add a little crunch with toasted pine nuts, walnuts, cashews or pecans
- For sweetness, use maple syrup or agave if you don’t have honey
Once hot out of the oven, top with green onion, fresh herbs and a drizzle of honey. Slice your crisp flatbread however you like, and may the snacking for dinner commence! Hope you enjoy! Happy weekend, friends!! xo, Kim
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Be sure to check out these other super delish snacking recipes!
- Honey Roasted Pear & Brie Flatbread
- Sheet Pan Buffalo Chicken Nachos
- Heirloom Tomato & Goat Cheese Flatbread
- Baked Sweet Potato Chips w/ Avocado Lime Dip
- Prosciutto Wrapped Marsala Glazed Shrimp
- Blistered Cherry Tomato & Grape Galette
- Baked Zucchini Bites
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Roasted Butternut Squash Flatbread with Goat Cheese
- 1 medium butternut squash*, halved lengthwise, seeds removed
- 1 tablespoon olive oil, plus extra for brushing onto flatbread
- 4 ounces goat cheese, divided
- ¼ cup freshly squeezed orange juice
- 1 tablespoon fresh sage, chopped
- 2 teaspoons fresh thyme, finely chopped
- ¼ teaspoon freshly ground nutmeg
- 1 large store-bought flatbreads, or 2 smaller-sized
- ½ cup shallots, thinly sliced
- 2 ounces thinly sliced prosciutto, torn into strips
- freshly grated parmesan cheese
- 3 green onions, thinly sliced
- drizzle of honey
- Preheat oven to 400 degrees 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.
- When the roasted squash is cool enough to handle, scoop the pulp into a large bowl. With an electric hand mixer blend in 2 ounces of goat cheese, orange juice, sage, thyme, and nutmeg. Season to taste with salt and pepper.
- Preheat oven to 425 degrees F. Place flatbread onto a parchment-lined baking sheet. 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 spread the squash mixture on the flatbread. Top with prosciutto, 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, green onions and drizzle of honey. Slice and serve.
*Re-published post with updated photos.