No fall would be complete without at least three butternut squash recipes, along with a few sweet potato and pumpkin recipes too! They are all pretty much interchangeable if you ask me. You could easily roast some sweet potato or pumpkin for this recipe. This flatbread is a wonderful savory sweet treat. I’ve made it vegetarian, but some bacon or pancetta would be delicious on it and give it some saltiness. 
Another thing I like to cook with in the fall is lots of woodsy herbs. As the leaves begin to change color and die, everything seems to take on an earthy scent. This time of year I love foods flavored with thyme (no pun intended), rosemary, and sage. I didn’t have any sage so I didn’t use it for this flatbread, but it would taste wonderful with some. You could add it in addition to the thyme and rosemary or as a substitute for one or both. 
Flatbreads can be a quick and easy meal during the week. As it starts getting dark earlier, it seems like there’s no time to make elaborate meals that take an extended amount of time. The roasted squash and onion as well as the kale can be made several days in advance. Since I’ve used a premade pizza dough, this meal can easily be pulled together in 20 minutes if the veggies have been cooked ahead of time. 
You could serve Butternut Squash and Kale Flatbread with a side salad but since it’s loaded with veggies, there’s really no need to. It’s a meal in itself. 
- 2 cups diced butternut squash
- 1 medium red onion, chopped
- 1 1/2 tablespoons olive oil
- salt and pepper
- 1 small bunch kale, rinsed well and torn into pieces
- 1 tablespoon olive oil
- 1 pound pizza dough
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 cup fontina cheese
- 1 tablespoon pine nuts
- Heat oven to 425 degrees. Toss squash and onion with 1 1/2 tablespoons olive oil and season with salt and pepper. Spread out on a baking sheet and roast for 20 minutes, stirring half way through.
- Heat 1 tablespoon of olive oil in a large skillet. Add kale and sauté for 1-2 minutes, until lightly wilted. Sprinkle with salt.
- Lightly spray a jelly roll pan with cooking spray. Shape pizza dough to fit the pan. Prick all over with a fork and bake at 425 degrees for 10 minutes.
- Remove from oven and sprinkle with cheese, squash/onion mixture, and kale.
- Sprinkle thyme, rosemary, and pine nuts on top. Return to oven until cheese melts, about 5 minutes.
Bookmarked for this weekend 🙂
Hope you enjoy Matt!
Butternut squash is my new fall obsession, so I can’t wait to add this recipe to my weeky dinner rotation! I love how simple to make it is and it would taste amazing with some bacon or serrano ham indeed. Oooh it is making my mouth water 😉
Ooooh.. some Serrano ham would be amazing!
Yum, love all the fall flavors you’ve got going on here! I love those specific herbs all year long. I think rosemary is my fave- it smells so good!!!
I used to hate rosemary. Thought it tasted like soap. But now I love it!
This is such a lovely fall treat! It’s so pretty and colorful.
I love flatbread for quick and easy meals, too! This version looks tasty!!!
I agree on the sweet potato and pumpkin being interchangeable with butternut squash, and I love them all! Butternut squash is so great with kale — this flatbread looks like the perfect flavor for fall!
Love quick and easy meal ideas that are full of flavor. This flatbread sounds amazing, I love that it’s so healthy and loaded with veggies! Looks delicious and perfect for this fall weather, thanks for sharing Christin and have a great weekend!
I never consider pumpkin and butternut interchangeable. I never though the two should meet but now that I am thinking about it! That would make sense 🙂 This would make a great snack and since I have a pumpkin I will defiantly try..
Hope you enjoy Shundara!