5 from 6 votes
Butternut Squash and Caramelized Onion Flatbread
Make a batch of roasted butternut squash and caramelized onions ahead of time and get two meals out of them..
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
servings
Calories:
672 kcal
Course:
Bread
Cuisine:
American
Ingredients
Roasted Butternut Squash
- 1 butternut squash cut into 1-inch chunks, extra large
- 2 tbsp olive oil
- black pepper to taste
- salt to taste
Caramelized Onions
- 2 tbsp olive oil
- 3 onion halved & thinly sliced, large
- black pepper to taste
- salt to taste
Flatbread
- 1 pizza crust prepared
- ½ onion above, caramelized
- ½ cup fontina cheese shredded, or Italian blend cheese
- ½ butternut squash above, roasted
- 2 tsp olive oil
- 2 tbsp sage cut into ribbons, leaves
- 2 tbsp walnuts chopped (optional, toasted
Instructions
Roasted Butternut Squash
- Preheat oven to 400°F.
- Divide squash onto 2 rimmed baking sheets; drizzle each sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat.
- Bake for 45–50 minutes or until tender.
- Reserve half for penne recipe.
Cup of Yum
Caramelized Onions
- Heat oil in a large skillet over low heat.
- Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown. Depending on your stove, this could take anywhere from 30 minutes to over an hour.
- Season with freshly ground pepper.
- Reserve half for penne recipe.
Flatbread
- Preheat oven to temperature indicated on pizza crust package.
- Top crust with caramelized onions, cheese, and squash.
- Bake for time on package or until squash is heated through and cheese has melted.
- While pizza is baking, heat oil in small skillet over medium high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green.
- Sprinkle sage leaves and walnuts on pizza before serving.
Notes
- Prep and cook time are for flatbread only. If you're making the caramelized onions and butternut squash on the same day you're making the flatbread, allow about an extra hour.
Nutrition Information
Calories
672kcal
(34%)
Carbohydrates
90g
(30%)
Protein
18g
(36%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
14g
(70%)
Cholesterol
19mg
(6%)
Sodium
672mg
(28%)
Potassium
1156mg
(25%)
Fiber
9g
(36%)
Sugar
12g
(24%)
Vitamin A
30050IU
(601%)
Vitamin C
65mg
(72%)
Calcium
359mg
(36%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 672
% Daily Value*
| Calories | 672kcal | 34% |
| Carbohydrates | 90g | 30% |
| Protein | 18g | 36% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 19mg | 6% |
| Sodium | 672mg | 28% |
| Potassium | 1156mg | 25% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 30050IU | 601% |
| Vitamin C | 65mg | 72% |
| Calcium | 359mg | 36% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.