Butternut Squash Flat Bread with Cheddar and Pine Nuts
Elevate your weeknight meals with this irresistible Butternut Squash Flatbread with Cheddar and Pine Nuts. Bursting with flavor, this recipe combines the natural sweetness of roasted butternut squash with melty cheddar cheese, toasted pine nuts, and a drizzle of honey for a perfectly balanced bite. Hints of fresh rosemary and thyme add an herbaceous touch, while crunchy flatbread provides the ideal base. Ready in just 40 minutes, this dish is perfect as a unique appetizer, snack, or light dinner. Garnish with peppery arugula for a fresh finish, and watch it become your go-to flatbread recipe for any occasion. Perfect for fall gatherings or when you’re craving comforting seasonal flavors, it's as easy as it is delicious!
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Recipe Information
Ingredients
- 2 cups (peeled and diced) Butternut squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Flatbread (store-bought or homemade)
- 1.5 cups Shredded cheddar cheese
- 0.25 cup Pine nuts
- 1 teaspoon Fresh rosemary (chopped)
- 1 teaspoon Fresh thyme leaves
- 2 teaspoons Honey
- 1 cup Arugula (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Place the diced butternut squash on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the squash for 20 minutes, flipping halfway through, until tender and slightly caramelized. Set aside.
Reduce the oven temperature to 375°F (190°C).
Brush the flatbreads with the remaining 1 tablespoon of olive oil. Place them on a large baking sheet or pizza stone.
Sprinkle an even layer of shredded cheddar cheese over each flatbread.
Distribute the roasted butternut squash evenly on top of the cheese.
Sprinkle the pine nuts, chopped rosemary, and thyme leaves over the squash.
Bake the flatbreads in the oven for 10-12 minutes, or until the cheese is melted and the edges are golden brown.
Remove the flatbreads from the oven and drizzle each with 1 teaspoon of honey.
Optionally, top with a handful of fresh arugula for added brightness and texture.
Slice into pieces and serve warm.
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 3977 mg | 173% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 23.3 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1474 mg | 113% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1584 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
