This sweet n' savory roasted butternut squash flatbread pizza screams fall and is always a hit! It’s topped with creamy goat cheese, prosciutto, shallots, green onion, fresh sage, thyme, and finished with a drizzle of honey. Perfect holiday and game day finger food you'll want on repeat!
Let's face it, pizza and flatbread possibilities are endless. Plus, they're a great way to use leftovers or extra ingredients you stocked up on but haven't yet used.
I pretty much always have cheese, prosciutto or bacon, some form of onion and fresh herbs on hand. Using store-bought flatbread pizza crust makes this recipe a breeze, making it an excellent addition to the dinner rotation.
Why You’ll Love this Recipe
- Full of delicious fall flavors
- Serve as an appetizer or main dish
- Easy sheet pan recipe
- Can be made ahead and reheated
- Butternut Squash
- Flatbread Crust
- Goat Cheese
- Shallots or Red Onion
- Green Onion
- Fresh Herbs
- Olive Oil
Prep Squash – Preheat oven to 400 degrees F. Slice butternut squash in half vertically and place on a rimmed baking sheet lined with parchment paper. Drizzle both halves with olive oil and season generously with salt and black pepper.
Roast – Place your prepped squash in preheated oven and bake squash until browned and fork tender.
Butternut Squash Puree – When cool enough to handle, scoop the flesh of the squash into a large bowl. Discard the waxy skin.
You’ll whip the squash with some goat cheese, orange juice for a little acidity, sage and thyme then spread it in an even layer on the flatbread.
Toppings – Now top the creamy squash mixture with torn strips of prosciutto, more goat cheese, shallots and parmesan, if desired.
Bake – Increase oven heat to 425 degrees and bake until the prosciutto is crisp, and the crust is golden brown, about 8-10 minutes.
Top the butternut squash pizza with more parm, sliced green onions, a little bit of honey and serve hot!
- If using pizza dough, make sure it’s at room temperature.
- For an extra crispy crust, place sheet pan or pizza stone in preheated oven for 15 minutes then place flatbread on it.
- Parchment paper is safe to put in an oven that’s less than 451 degrees. At that point it will begin to burn.
- Be sure to roast the butternut squash until it’s fully tender throughout, or else it will be difficult to mix.
- If making ahead or if there are leftovers, reheat at 350-375 degrees until hot. You can cover the edges of the crust with aluminum foil if you don’t want them to get browner.
As mentioned, pizza possibilities are endless so here are some suggestions on how to change things up.
- Crust – You can go with store-bought or homemade. I’m a huge fan of Brooklyn Bred which I used here (not a sponsored post, just love it!). I also use naan, Flatout flatbreads and white wine pizza dough when there’s time.
- Vegetables - Substitute cooked acorn squash or sweet potatoes as the base of the flatbread.
- Cheese – Other great ideas are brie, ricotta, feta, gruyere, fontina and gouda (even smoked!).
- Meat – Additional meaty options are bacon, diced ham, chorizo or other sausage.
- Toppings – Caramelized onions would work here, and you could add some crunch with toasted pine nuts or pumpkin seeds. Plus, you could drizzle on balsamic glaze instead of honey if looking for a stronger flavor.
Butternut Squash Flatbread FAQs
You can eat it, but I find the waxy skin unpalatable. When roasting butternut squash halves, you don’t have to peel it since you can easily remove the flesh from the skin when it’s done. However, I recommend peeling the squash first when planning to cook chopped pieces.
Raw vegetables likely won’t soften enough by the time the pizza crust is done unless their chopped into tiny pieces. It’s best to roast them until they’re almost done, keeping in mind they’ll cook more when on the pizza.
Depending on the season, other veggies that go well on pizza other than peppers and onions are zucchini, yellow squash, fresh and sun-dried tomatoes, and greens like spinach, arugula and kale.
More Butternut Squash Recipes!
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Roasted Butternut Squash Flatbread Pizza
- 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 orange juice
- 1 tablespoon fresh sage, chopped
- 2 teaspoons fresh thyme, finely chopped
- 1 large store-bought flatbread, or 2 smaller-sized
- ½ cup shallots, thinly sliced
- 2 ounces thinly sliced prosciutto, torn into strips
- 2 tablespoons parmesan cheese, freshly grated
- 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 and drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.
- Bake squash for 50-60 minutes until brown and fork tender.
- When the roasted squash is cool enough to handle, scoop the flesh into a large bowl.
- With an electric hand mixer blend 2 ounces of goat cheese, orange juice, sage and thyme into the squash. Season to taste with salt and pepper.
- Increase oven heat to 425 degrees F.
- Place flatbread onto a parchment-lined baking sheet and brush the tops with a thin coating of olive oil. Bake 3-5 minutes to crisp the crust (skip this if you prefer a chewier crust).
- Remove flatbread from oven and evenly spread on the squash mixture.
- Top with prosciutto, shallots, crumbles of remaining goat cheese, and sage leaves. Sprinkle with freshly grated parmesan.
- Bake for 8-10 minutes until edges are crisp and golden brown.
- Finish with fresh cracked black pepper, additional parmesan, green onions and a drizzle of honey. Enjoy!
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