Butternut Squash & Caramelized Onion Flatbread

By Kiersten | Last Updated: January 4, 2015

Butternut Squash & Caramelized Onion Flatbread

Butternut Squash & Caramelized Onion Flatbread
I’m pretty excited about this post. It features some of my favorite ingredients: butternut squash, caramelized onions, and sage. And it’s perfect for fall! But best of all, it’s a collaboration with an amazing food photographer, Rikki Snyder. Oh, and it has a concept too! A concept!

Butternut Squash & Caramelized Onion Flatbread
After emailing back and forth for a while, Rikki and I decided to work together on a few posts. I’ve always felt that my strength as a food blogger is recipe development; while I love taking pictures, I’d be lying if I said it wasn’t a struggle at times. And since Rikki takes gorgeous photos, it seemed like a fun idea for me to develop some recipes and for Rikki to photograph them. Today I’m posting the first recipe, a Butternut Squash & Caramelized Onion Flatbread, and tomorrow Rikki will be publishing a recipe for Penne with Butternut Squash & Kale on her blog.

Fontina Cheese & Sage
The common denominator in the recipes? Butternut squash! (And caramelized onions too.) Fall is typically a busy time. The lazy, relaxed days of summer are over. Now the kids are back in school, days are shorter, and easy meals are much-needed. Well, here are two meal ideas to make life a little bit less hectic–at least around dinnertime.

Butternut Squash & Caramelized Onion Flatbread
Both the pasta and the flatbread start with roasted butternut squash and caramelized onions. You can make these over the weekend or the night before. You’ll use half of them in each recipe. While the roasted squash and caramelized onions take a little bit of time to make, they’re fairly hands-off recipes. With both of those prepared in advance, the pasta and flatbread are each done in 20 minutes or less.

Butternut Squash & Caramelized Onion Flatbread
The best thing about these two meals is that not only are they easy, but they’re delicious. Because even though fall is a busy time, rushed meals don’t always have to come out of a box or a can–with a little bit of planning, you can have a quick homemade meal like this rustic butternut squash flatbread. And trust me, having eaten many meals from a box in my day, this flatbread is way better.

Butternut Squash & Caramelized Onion Flatbread
Go to Butternut Squash & Caramelized Onion Flatbread recipe

Butternut Squash & Caramelized Onion Flatbread

Prep Time:

5 minutes

Cook Time:

5 minutes

Total Time:

5 minutes




    Roasted Butternut Squash

  • 1 extra large butternut squash, cut into 1-inch chunks
  • 2 tbsp. olive oil
  • salt + pepper to taste
  • Caramelized Onions

  • 2 tbsp. olive oil
  • 3 large onions, halved & thinly sliced
  • salt + pepper to taste
  • Flatbread

  • 1 prepared pizza crust
  • 1/2 of caramelized onions
  • 1/2 c. shredded Fontina or Italian blend cheese
  • 1/2 of roasted butternut squash
  • 2 tsp. olive oil
  • 2 tbsp. sage leaves, cut into ribbons
  • 2 tbsp. chopped toasted walnuts (optional)
Print recipe


    Roasted Butternut Squash

  1. Preheat oven to 400 degrees. Divide squash onto 2 rimmed baking sheets; drizzle each sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat. Bake for 45-50 minutes or until tender. Reserve half for penne recipe.
  2. Caramelized Onions

  3. 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. Depending on your stove, this could take anywhere from 30 minutes to over an hour. Season with freshly ground pepper. Reserve half for penne recipe.
  4. Flatbread

  5. 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.
  6. 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.


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.

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Hi Kiersten, this flatbread pizza looks so appetizing, and the photos are beautiful. This is a great collaboration between you and Rikki! I have to say though that the photos on your other posts are not bad at all – they are in fact quite good! =)

Thank you. 🙂 I’ve worked really hard to get better with my photography, but I’m still learning so it can be a struggle–sometimes things just aren’t right with a photo and I don’t know how to fix it!

First thing I have to say is YUM! I saw this post yesterday and literally started drooling…the food, the styling, the photography. I am not an OMG kind of girl but when your post came through it was totally an OMG moment. I am going to have to make this over the weekend!

oh my., i need to find a photographer to do this with me.. how gorgeous are these pictures, the composition, the colors! i am in love. as if the caramelized onions and butternut squash werent enough.. i am double in love!

Greetings! I just discovered your blog recently and absolutely love it! Thank you for always giving me a little something to read while I am on break at work. These recipes looked so amazing online that I stopped at the store on the way home and bought the ingredients. I made the pasta last night and plan on making the flatbread tonight. The pasta was so amazingly delicious! I like butternut squash and kale and never thought of putting the flavors together; honestly I couldnt’ stop eating it! Looking foward to dinner tonight 🙂

I made the penne pasta last night for dinner and it was fabulous! Unfortunately, I realized it is still waaaay too hot to be roasting vegetables here in FL. We have fall vegetables in the stores and pumpkin spice lattes etc but the weather still doesn’t FEEL like fall yet 🙁

Yay, I’m glad you liked it! It is finally starting to feel like fall here, although I suppose temperatures in the 70s aren’t exactly fall-like either. But it’s not in the 80s anymore! 🙂

Oh my gosh, I love all those ingredients, especially together! I am so making this.

Photos are beautiful too. And I could never tell the photography was a struggle for you — yours are always sharp and in focus, well and evenly lit, and well composed. Wish mine would come out so perfect every time!

I guess my issue is that I’m uncomfortable with the learning process. I used to always think that I loved learning, but I’ve realized that what I really love is knowing. I don’t like the process of getting there. And that’s where I am with photography right now.

This looks so gorgeous. Can’t believe I’m just stumbling upon this blog now. I put together a meal planning newsletter every week and would love to feature some of your recipes – our subscribers are all looking to eat less animal product.

Hi Kiersten! My first time visiting your blog! I must say, that flatbread pizza looks VERY appetizing! Believe it or not, i have NEVER had Butternut Squash or Kale before! I’m guessing from all the posts that these are fall veggies! Any suggestions on replacing the crust?? I’m trying to go “grain free” for some time and would love to have something like this but without the grains.

hope you can help! :o)

I made this tonight on a garlic Naan. It was fantastic! I’m a newbie vegetarian and I’m having a blast experimenting with different flavors. I will surely follow your blog and make this again! Thanks for sharing!

I’m a little late to this post, but if I bought raw dough from a bakery, do I need to bake that first? Then follow your instructions?

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