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Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 1 hour
Cooking time: 1 hour
Totaltime: 2 hours 0 minutes

A wonderful recipe for a Fall or winter season showing the colors of this dish. Prep and cook time are for flatbread only. If you're making the caramelized onions and butternut squash on the same day you're making the flatbread, allow about an extra hour.


  • Roasted Butternut Squash
    1 butternut squash cut into 1/2-inch chunks
    2 tbsp olive oil
    salt + pepper to taste
    Caramelized Onions
    2 tbsp olive oil
    2 large onions halved & thinly sliced
    salt + pepper to taste

    1 prepared pizza crust
    1/2 cup Fontina or Italian blend cheese shredded
    2 tsp olive oil
    2 tbsp sage leaves cut into ribbons
    2 tbsp toasted walnuts chopped (optional)


  • Roasted Butternut Squash
    Preheat oven to 400°F.
    Spread squash onto a rimmed baking sheet; drizzle sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat.
    Bake for 45–50 minutes or until tender.
    Caramelized Onions
    Heat oil in a large skillet over low heat.
    Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown, about 30 to 40 minutes.
    Season with freshly ground pepper.
    Preheat oven to temperature indicated on pizza crust package.
    Top crust with caramelized onions, cheese, and squash.
    Bake for time on package or until squash is heated through and cheese has melted.
    While pizza is baking, heat oil in small skillet over medium high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green.
    Sprinkle sage leaves and walnuts on pizza before serving.
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Butternut squash and caramelized onion flatbread

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