Fall Flatbread
This time of year calls for its own flatbread and this Fall Flatbread is one that you’ll love for this time of year. It’s filled with the fall flavors of butternut squash and Brussels sprouts which makes for an unexpected delicious combination for a flatbread.
I love a good flatbread for an easy weeknight dinner or weekend appetizer. I knew I needed to make one with some fall flavors and ingredients too. This time of year is the perfect time to use up butternut squash and brussels sprouts, so why not add them to a delicious flatbread? This dinner comes together in less than 30 minutes and will quickly become a fall favorite for dinner.
What you need for Fall Flatbread:
- Naan
- Olive oil
- Minced garlic
- Butternut squash
- Shredded Brussels Sprouts
- Red onion
- Ricotta cheessse
- Shredded Mozzarella cheese
- Arugula
- Hot honey
How to make Fall Flatbread:
- Start by spreading olive oil and minced garlic on the naan. Place in the oven on the middle rack for 5 minutes.
- In a skillet, add a little olive oil and start to saute the butternut squash. Once it becomes fork tender, add the shredded brussels sprouts and red onion to saute. Season with sea salt and pepper.
- Remove naan from the oven and add toppings. Spread ricotta cheese, shredded mozzarella cheese and sauteed butternut squash, red onion and shredded brussels sprouts.
- Place back in the oven for 5 minutes. Remove and place on baking sheet for remaining 5 minutes.
- Remove from the oven and top with arugula and drizzle with hot honey.
- Enjoy!!
How to store your flatbread:
It’s best to enjoy your flatbread after making it! If you do have leftovers, I recommend storing it in a sealed container in the fridge. I like using these!
If you want to switch this up, try doing this:
- Use a different flatbread! Like cauliflower crust, pizza crust or anything that you like!
- Add fresh rosemary on top for some additional fall herbs.
If you like this recipe, you may also enjoy these on One Balanced Life:
FAQs
What can I use if I don’t have hot honey?
If you don’t have hot honey, you can mix a little honey with olive oil and heat it up in the microwave for 15 seconds.
Do I have to use naan?
No! You can definitely switch out the flatbread options here. You may want to add more toppings though depending on the size you’re switching it out for.
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Fall Flatbread
This Fall Flatbread is full of all the fall flavors you love and perfect for a weeknight dinner! Made with simple ingredients and comes together in less than 30 minutes.
Ingredients
- 2 Naan Flatbreads
- 1/2 tbsp olive oil
- 1 tbsp minced garlic
- 1 1/4 cup butternut squash, small cubes
- 1 cup shredded brussels sprouts
- 1/4 cup red onion, thin sliced lengthwise
- 1/2 cup arugula
- 1 cup shredded mozzarella cheese
- 4 tbsp ricotta cheese
- 1/2 tsp sea salt
- dash of pepper
- 1 tsp hot honey
Instructions
- Preheat oven to 425 degrees.
- Start by spreading olive oil and minced garlic on the naan. Place in the oven on the middle rack for 5 minutes.
- In a skillet, add 1 tbsp olive oil and start to saute the cubed butternut squash. Once it becomes fork tender, add the shredded brussels sprouts and red onion to saute. Season with sea salt and pepper.
- Remove naan from the oven and add toppings. Spread 2 tbsp of ricotta cheese on each naan, 1/2 cup shredded mozzarella cheese on each and evenly seperate the sauteed butternut squash, red onion and shredded brussels sprouts between the two naans.
- Place back in the oven for 5 minutes. Remove and place on baking sheet for remaining 5 minutes. Keep an eye on them here, you may want to add to baking sheet earlier to prevent burning.
- Remove from the oven and top with arugula and drizzle with hot honey.
- Enjoy!!
