Name: Butternut Bacon Flatbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 naan; 1 cup shredded mozzarella cheese (split between the 2 naan); 4 tbsp crumbled gorgonzola (2 tbsp on each); 1 cup butternut squash, roasted; 4 pieces bacon, cooked and crumbled; 1/4 cup red onion, thin sliced pieces; 1/2 cup arugula; 3 tbsp extra virgin olive oil; 1 tbsp water; 1/4 tsp cinnamon; 1/4 tsp sea salt; dash of pepper; drizzle of hot honey

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We love a good flatbread and this Bacon Butternut Flatbread will be a new fall favorite! It’s loaded with all the fall flavors and it’s the perfect combination of sweet and savory.

If you’ve been following me for a while, you know that I love making these flatbreads. Some of my (and yours!) favorites have been the Pesto Flatbread Pizza, Fall Flatbread and BBQ Chicken Pineapple Flatbread. They make for a delicious weeknight dinner that you can usually get everyone on board with! This Butternut Bacon flatbread is made using a base of roasted butternut squash puree that’s super simple. The mix of the two cheeses adds a delicious touch to it too.

The best part about this flatbread is it comes together in less than 30 minutes, full of flavor and perfect for an easy weeknight dinner.

Table of Contents

What you need to make this Butternut Bacon Flatbread:

Naan
Butternut squash
Minced garlic
Bacon
Shredded mozzarella
Red onion
Crumbled gorgonzala
Arugula
Hot honey
Extra Virgin Olive Oil
Cinnamon
Sea Salt

How to make this flatbread

Roast butternut squash at 350 degrees for 30 minutes. Top with avocado oil spray, sea salt and pepper.
Start by spreading minced garlic on each naan. On the middle rack in the oven, bake at 425 degrees for 4 minutes.
You’ll then want to make your butternut puree by adding roasted butternut squash to a blender with olive oil, cinnamon, water.
Cook bacon according to package. Chop up.
Remove naan from the oven. Top with butternut puree, shredded mozzarella cheese, crumbled gorgonzola, chopped bacon, red onion.
Place back in the oven on the middle rack for 3 minutes.
Once the 3 minutes are up, place on a baking sheet and cook for a remaining 4-6 minutes.
Add arugula and drizzle with hot honey (don’t leave this part out!).
Enjoy!

How to store your flatbread:

I don’t see you having leftovers, but if you do then it’s great to reheat the next day! Store any leftover flatbread in a sealed container in the fridge to keep fresh. When reheating it, you can easily do that in the microwave or the air fryer.

If you want to pair your flatbread, try doing this:

Serve it as an appetizer among other apps for a delicious spread!
Fix a fall side salad to go along with the flatbread for a more complete meal.
Top it with additional meats for more protein.

If you like this recipe, you may also enjoy these on One Balanced Life:

FAQs

Can I use a different cheese?

I’ve only made this with shredded mozzarella and gorgonzola crumbles! If you don’t want to use the gorgonzola, you can use all shredded mozzarella.

Do I have to use this on top of naan?

No! You can use any flatbread, pizza crust or cauliflower crust if you’d like.

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