top of page

Roasted Maple Butternut Squash Flatbread
Recipe credit:

Flatbread is a low calorie meal that can be made
many different ways. Here's another flatbread recipe,
this one has a sweet flavor to it.


Roasted Maple Butternut Squash

  • 1 cup cubed butternut squash

  • 2-3 sage leaves, chopped

  • 1 teaspoon maple syrup

  • Pinch of salt

Flatbread Crust

  • 1 ½ cups + 3 tablespoons all purpose gluten free flour
    (if not Celiac, use all purpose flour)

  • 1 tablespoon cornmeal

  • 1 teaspoon baking powder

  • ⅓ cup olive oil

  • ½ cup water

  • ¼ teaspoon garlic powder

  • ½ teaspoon basil leaves

Flatbread Toppings

  • 8 oz fresh mozzarella, thinly sliced

  • 3-4 sage leaves (optional)

  • A handful friscee or arugula

  • 1 -2 teaspoons finely chopped fresh parsley

  • Pinch of salt, to taste (optional)


  1. Preheat the oven to 400F. Line a baking sheet with aluminum foil and lightly grease the surface with olive oil or nonstick cooking spray.

  2. Toss a cup of cubed butternut squash with olive oil and chopped sage leaves to lightly coat them. Place the butternut squash on the baking sheet in a single layer and roast them for 10 minutes. Remove the butternut squash from the oven and turn the butternut squash onto the other side. Roast for an additional 5-10 minutes until the butternut squash is tender. Drizzle the butternut squash with maple syrup, sprinkle with a pinch of salt, and set aside for now.

  3. While the butternut squash is roasting, combine all purpose flour, cornmeal, baking powder, garlic powder, and basil leaves in a medium mixing bowl until well incorporated. Add olive oil and water to the dry ingredients and mix until a dough has formed. Work the dough a few times then form a ball of dough. Roll out the dough until it’s about ¼ inch deep in any shape. Place the dough on a separate baking sheet lined with parchment paper. Lightly brush the top of the dough with olive oil.

  4. Bake the crust in the oven at 400F for 10 minutes until the top starts to turn brown.

  5. Make the bacon while the crust is baking.

  6. Remove the crust and top with thinly sliced mozzarella cheese and the butternut squash. Add sage leaves if desired. Bake for an additional 5 minutes. Remove the flatbread from the oven and top with crispy bacon.

  7. When you’re ready to serve the flatbread, you can top the flatbread with fresh friscee or arugula.

  8. Serve the roasted maple butternut squash bacon flatbread warm.

Servings: 3 to 4

Allergy free from:

Gluten (use gluten-free all-purpose flour)

Wheat (use gluten-free all-purpose flour)





Butternut Flatbread.jpg
bottom of page