This sweet n’ savory Roasted Butternut Squash Flatbread comes together perfectly with miso squash puree, fresh honeycrisp apples and herbs 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, scoop out the squash and blend with miso paste until you get a smooth puree. 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 our toppings and used fresh thyme and sliced honeycrisp apples. 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 425 degrees F. Place the squash halves skin side down on a rimmed baking sheet.
2. Drizzle with 1-2 tablespoons of olive oil, sprinkle with salt and pepper, cayenne pepper and ground chilli. Bake for 45 minutes to an hour until brown and fork tender.
3. When the roasted squash is cool enough (wait about 5 minutes) to handle, discard the seeds and scoop out as much roasted squash into a blender, add the miso paste and blend until you reach a nice smooth consistency
4. 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.
5. Preheat oven to 400 degrees F.
6. Organize all your toppings within reach for assembly
7. Place pitas or store bought pizza doughs onto a lined baking sheet. Rub each pita with a small amount of olive oil. Next spread the miso puree.
8. Top with sliced apples and fresh thyme. Gently press the pecan crumble over apples, making sure to divide the crumble to cover each pita.
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.