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Butternut Squash Flatbread with Smoked Gouda

Two butternut squash flatbreads topped with caramelized onion, melted Gouda, and fresh arugula on a white plate
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A quick, sweet-and-savory butternut squash flatbread with caramelized red onions, melty smoked Gouda, and a hint of fig jam, finished with peppery arugula. A restaurant-quality fall appetizer that comes together in about 20 minutes.

Ingredients

For the butternut squash:

  • 1 medium butternut squash, cubed (3-4 cups)
  • 2 tsp olive oil
  • Salt and pepper, to taste

For the topping:

  • 1 large red onion, thinly sliced
  • 2 tsp olive oil
  • Garlic salt, to taste
  • 1 Tbsp water
  • 2-3 Tbsp fig jam or preserves

For assembly:

  • 4 flatbreads (naan or pita)
  • 4 oz smoked Gouda, torn into pieces
  • 4 oz fresh mozzarella, torn
  • 2 cups fresh arugula
  • Goat cheese crumbles, optional
  • Cooking spray

Instructions

  • Prep the squash: Place cubed butternut squash in a microwave-safe bowl. Toss with 2 tsp olive oil, salt, and pepper. Microwave uncovered on high for 5-8 minutes, stirring halfway through, until fork-tender.
  • Caramelize the onions: Heat a large non-stick pan over medium-high heat. Add 2 tsp olive oil and sliced onions. Cook, stirring frequently, until soft and golden, 6-8 minutes.
  • Combine the topping: Add cooked butternut squash and a sprinkle of garlic salt to the pan with onions. Stir for 1-2 minutes until combined. Remove from heat and stir in water and fig jam until everything is coated and glossy.
  • Toast the flatbreads: Preheat broiler to high. Line a baking sheet with foil and spray with cooking spray. Place flatbreads flat-side up on the sheet. Broil for 1-2 minutes until edges begin to brown. Watch carefully!
  • Add the cheese: Flip flatbreads and top evenly with torn Gouda and mozzarella. Broil for another 1-2 minutes until cheese is melted and bubbly.
  • Assemble and serve: Top each flatbread with the squash mixture, fresh arugula, and goat cheese crumbles if using. Serve immediately.

Notes

  • Time-saver: Use pre-cubed butternut squash from the grocery store to cut prep time even more.
  • Broiler watch: Don’t leave the oven unattended while broiling – flatbreads can burn quickly!
  • Cheese swap: Goat cheese, aged cheddar, gruyère, or fontina all work in place of, or alongside, the Gouda
  • Make it spicy: Drizzle with hot honey or add red pepper flakes before serving.
  • Storage: Store leftovers in an airtight container for up to 2 days. Reheat in a 350°F oven for 5-7 minutes.

Find it online: https://reachwellth.com/butternut-squash-flatbreads/