Butternut Squash Flatbread
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!
Servings: 2 flatbreads
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.