This vegan Butternut Squash Flatbread combines the best flavors of fall – sweet roasted squash, deeply caramelized onions, and crispy sage leaves – all atop a crispy pita base. Finished with melty dairy-free mozzarella and a drizzle of balsamic glaze, it's an elegant yet cozy dish perfect for casual entertaining or a special weeknight dinner!
This caramelized onion butternut squash flatbread is all about building loads of flavor with just a handful of ingredients! With naturally sweet roasted butternut squash, savory caramelized onions, and melty cheese, all the flavors come together beautifully, making a comforting meal that is great for sharing.
This autumn-inspired flatbread has become my go-to recipe for everything from casual dinner parties to cozy nights in. If you are pressed for time, you can roast the squash and caramelize the onions ahead of time, making it easy to assemble whenever you're craving it!
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Ingredients
- Butternut Squash: Generally, smaller butternut squash is easier to prep and has more flavor. You can also opt for a honeynut squash if you prefer.
- GOOD PLANeT Foods Mozzarella Shreds: To make a vegan flatbread, this is the best plant-based cheese option. If you prefer, you can use dairy based shredded mozzarella cheese instead!
- Onion: Slice thinly to make the most gorgeous caramelized onions!
- Pita Bread: Use whole pita breads as the base of the flatbread, instead of pizza dough.
- Sage: I like to add crispy fried sage on top of the baked flatbread for an added depth of flavor!
- Olive Oil: Drizzle the butternut squash pizza with a little olive oil before baking for crispy edges.
- Salt & Cinnamon: To season the butternut squash, use salt and cinnamon!
- Balsamic Glaze: Before serving, a little balsamic glaze adds a tangy, sweet flavor that goes perfectly with these fall flavors.
See recipe card for quantities.
How to Make the Best Butternut Squash Flatbread
Step 1: Preheat the oven to 400F. On a baking sheet, toss together butternut squash, 1 teaspoon of salt, cinnamon, and olive oil. Roast in the oven for 45-55 minutes until fork tender and slightly caramelized.
Step 2: To a large pan, add oil, onions, and 1 teaspoon of salt. Stir often for 45-50 minutes or until onions begin to caramelize. Scrap the bottom of the pan often to release some of the caramelization. Additionally, you can deglaze the pan with a few tablespoons of water. Continue stirring. Remove from pan and set aside.
Step 3: In a pan, add oil and sage leaves. Fry on each side until crispy. Remove and drain on a paper towel.
Step 4: To assemble your flatbread: on a baking sheet, add pita bread, GOOD PLANeT Foods Mozzarella Shreds, roasted butternut squash, caramelized onion, more GOOD PLANeT Foods Mozzarella Shreds, and a drizzle of olive oil.
Step 5: Bake at 400F for 20 minutes or until the pita bread is slightly crispy and the cheese has melted. Remove from the oven and top with crispy sage leaves and top with a balsamic glaze.
Top Tips
- Cut the butternut squash into even-sized cubes for consistent roasting. I like to cut it into bite-sized pieces, so it makes it easier to eat.
- Don't rush the caramelized onions! This is the step that takes the longest, since low and slow is key for proper caramelization.
- Pat the sage leaves completely dry before frying for maximum crispiness.
- Let the flatbread rest for 2-3 minutes after baking for easier cutting and serving!
Substitutions & Variations
- Squash: Swap butternut squash for delicata squash (no peeling required!), honeynut squash, or sweet potato. I would avoid using frozen butternut squash, since they will become too soft and create a soggy flatbread.
- Herbs: If you aren't a fan of sage, sprinkle some fresh thyme leaves on top of the flatbread before serving.
- Pita: Use naan or flatbread in place of pita
- Cheese: Feel free to use any kind of mozzarella cheese. While I used a plant-based version to make a vegan butternut squash flatbread, you can use regular mozzarella cheese instead.
Storage Suggestions
This caramelized onion flatbread pizza is best enjoyed fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to maintain crispy texture.
The roasted squash and caramelized onions can be made up to 3 days ahead and stored separately until you are ready to assemble the flatbread!
FAQs
A fork should easily pierce the squash, and the edges should be lightly caramelized.
Be patient and keep the heat medium-low. Caramelizing onions takes time and rushing with high heat will just burn them!
More Recipes to Try
- Brown Butter Sage Honeynut Squash
- Beef Japchae
- Ginger Chicken Congee
- Scallion Pancake Breakfast Wrap
Related
Looking for other recipes like this? Try these:
Butternut Squash Flatbread
Ingredients
- 1 lb butternut squash cubed
- 1-2 cups Good Planet Foods Mozzarella Shreds
- 1 onion sliced
- 2 pieces whole pita bread
- sage as desired
- olive oil as needed
- 2 teaspoon salt divided
- ½ teaspoon cinnamon
- balsamic glaze optional
Instructions
- Preheat the oven to 400F. On a baking sheet, toss together butternut squash, 1 teaspoon of salt, cinnamon, and olive oil. Roast in the oven for 45-55 minutes until fork tender and slightly caramelized.
- To a large pan, add oil, onions, and 1 teaspoon of salt. Stir often for 45-50 minutes or until onions begin to caramelize. Scrap the bottom of the pan often to release some of the caramelization. Additionally, you can deglaze the pan with a few tablespoons of water. Continue stirring. Remove from pan and set aside.
- In a pan, add oil and sage leaves. Fry on each side until crispy. Remove and drain on a paper towel.
- To assemble your flatbread: on a baking sheet, add pita bread, GOOD PLANeT Foods Mozzarella Shreds, roasted butternut squash, caramelized onion, more GOOD PLANeT Foods Mozzarella Shreds, and a drizzle of olive oil.
- Bake at 400F for 20 minutes or until the pita bread is slightly crispy and the cheese has melted. Remove from the oven and top with crispy sage leaves and top with a balsamic glaze.
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