5 from 1 vote
Roasted Butternut Squash Flatbread is a picnic pizza that's easy to eat on the go
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Roasted Butternut Squash Flatbread
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

A picnic pizza, this roasted butternut squash flatbread is easy, delicious and impressive.  Healthy to boot!

Course: Main Course
Servings: 6 People
Ingredients
  • 2 whole flatbreads I like to use Naan, about 10"
Roasted Butternut Squash
  • 4 cups butternut squash already cubed from store, about 10 ounces
  • 2 Tablespoons extra virgin olive oil
  • 1/2 teaspoons kosher salt
  • 1/4 teaspoon pepper freshly ground
Arugula Salad Topping
  • 4 ounces arugula washed
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
Flatbread Toppings
  • 8 ounces goat cheese
  • 1 cup caramalized onions or sub raw red onion
  • 1/2 cup slivered almonds, optional toasted
  • 1/2 cup dried cranberries, optional known as Craisins
Instructions
Roast Butternut Squash

  1. Preheat oven to 400 degrees.

  2. Place squash on baking tray, add olive oil, salt and pepper and toss with spatula. Shake pan so squash is in one layer and roast for 20-30 minutes, until fork tender and starting to show some char. Flip at about 8 minutes into bake time. 


    Using store bought cubed butternut squash is a HUGE time saver and much easier than cutting your own. Be sure to dice a bit smaller until you have ½” cubes to make it easier to eat and stay on the flatbread.  If you can't find pre-cubed and want to buy a whole butternut squash, see the above post for directions.

Toasting Almonds (Optional)
  1. While butternut squash is roasting, place slivered almonds on another baking sheet and place oven with the squash for about 5 minutes.


Make Arugula Salad Dressing
  1. Combine dressing ingredients (olive oil, balsamic vinegar, kosher salt and pepper) for arugula.  But don't toss with the greens until just before assembling the flatbreads. This keeps the arugula from getting wilty.


Assembling the Butternut Squash Flatbread

  1. Spread or sprinkle each of the flatbreads with goat cheese, toasted almonds, caramelized onions, dried cranberries (Craisins) optional, and butternut squash. If you want a warm flatbread then cook at 400 degrees for about 8 minutes, just enough to heat it through. Finally top with dressed arugula after cooking and enjoy!