This sweet n’ savory Roasted Butternut Squash Flatbread comes together perfectly with miso squash puree, roasted purple potatoes, mushrooms and onions topped with a pecan sesame crumble which makes for the perfect vegetarian holiday dish.
With more of you looking for some vegetarian dishes to serve this holiday season, we decided to create this delicious flatbread option which you can serve as a main dish or even as an appetizer for your vegetarian or plant-based guests. We served this to some of our fussier friends and they absolutely loved this dish, the flavour pairings are so good we promise your guests will love this, everyone loves pizza or flatbread!
Once the squash has been roasted, we whipped it with some almond milk, miso paste, sage and thyme. It’s such a delicious, creamy base for the flatbread and keeps everything plant-based.
Making flatbreads can be so forgiving, it’s a great way to use some of your holiday leftovers, if you have any leftover ham or brussels sprouts feel free to throw these on the flatbread. For this recipe we decided to keep it vegetarian and went with yellow onions, mushrooms, squash and purple potatoes for our toppings. The pecan sesame crumble complements the miso squash puree perfectly and some green onion for colour since we all eat with our eyes first so why not make this as beautiful as it tastes. We finished this off with a drizzle of honey and crushed red pepper flakes.
We’ve got lots more delicious holiday recipes coming your way so be sure to check in weekly for some holiday menu inspiration!
If you make this recipe over the holidays we would love to see so don’t forget to tag us and share on social media #thecommunalfeast @thecommunalfeast
1. Preheat oven to 400 degrees F. Place cubed squash and purple potatoes on a rimmed baking sheet.
2. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper, a couple sprigs of fresh thyme and 5-6 pieces of sage spread-out over the squash. Bake for 35 minutes until brown and fork tender.
3. While the Squash is cooking, in a pan add 1 tbsp olive oil and sliced cremini mushroom.
Once the mushrooms start to soften –about 2 minutes add the minced garlic and cook until mushrooms start to brown about 3-4 minutes. Remove from heat and set aside.
4. When the roasted squash is cool enough (wait about 5 minutes) to handle, place 2/3 of it into a blender along with ¼ cup of almond milk (more if too thick to blend), ¼ cup of miso paste (you can taste and add more if you’d like) 3 pieces of sage, 1 tsp fresh thyme and season to taste with salt and pepper. Blend until you reach a nice smooth consistency
5. To make the pecan crumble, to a small bowl, add the chopped pecans, brown sugar, butter and everything bagel seasoning, Using your hands mix everything together and set aside.
6. Preheat oven to 425 degrees F.
7. Organize all your toppings within reach for assembly
8. I like to place my flatbread directly on the oven rack but if you prefer to place this on a baking sheet, place flatbread on baking sheet prior to adding toppings
9. spread the miso squash mixture on the flatbread. Top with sliced roasted potatoes, sliced onion, pan seared mushrooms and roasted squash. Sprinkle with pecan sesame crumble
10. Bake for 8-10 minutes. Finish with fresh cracked black pepper, red pepper flakes, green onions and drizzle of honey.
11. Slice and serve.