Savory Fall Flatbreads
The Essence of Fall with Roasted Butternut Squash, Goat Cheese, Italian Sausage, and Roasted Peppers
When I got invited to a fall wedding anniversary celebration, I wanted to create an appetizer that felt festive, cozy, and packed with fall flavors. That's how I found the perfect fit with these Roasted Butternut Squash Flatbreads.
They're topped with a delicious maple-cinnamon-allspice butternut squash puree, creamy Havarti and goat cheese, crumbled sweet Italian sausage, a mix of roasted red and poblano peppers, and toasted walnuts for a little crunch. Drizzled with balsamic glaze, these flatbreads are the perfect autumn bite!
Why This Recipe Works:
Fall is all about hearty, comforting flavors, and this recipe doesn’t hold back. The butternut squash puree is rich and velvety but still light, thanks to just a touch of half and half. The sweet addition of maple syrup and the warming spices of cinnamon and allspice bring the perfect cozy fall vibe, while the savory toppings like sausage and roasted peppers add balance. The mix of Havarti and goat cheese adds creamy, tangy notes, and toasted walnuts add texture and nuttiness. The balsamic glaze at the end is the perfect finishing touch.
Maple-Cinnamon-Allspice Butternut Squash Puree
This puree is the base for the flatbreads and gives them that unmistakable fall vibe. The sweetness from the maple syrup pairs beautifully with the roasted butternut squash and garlic, while cinnamon and allspice add a cozy warmth. The white balsamic vinegar keeps things bright and balanced. One batch will cover about 6-8 flatbreads, so it's perfect for sharing.
Recipe: Roasted Butternut Squash Flatbreads
Ingredients:
- 2 medium butternut squashes, peeled, seeded, and cubed (about 40 ounces))
- 1 head of garlic, top sliced off to expose the cloves
- 4 tablespoons olive oil
- Salt and white pepper to taste
- 2 tablespoons half and half
- 2 teaspoons white balsamic vinegar
- 1 teaspoon thyme
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ cup Parmigiano Reggiano
- 2 tablespoons pure maple syrup
- 1 pound sweet Italian sausage, cooked and crumbled
- 2 each roasted red and poblano peppers, peeled and sliced
- 16 oz. cup shredded Havarti cheese
- 8 oz. crumbled goat cheese
- ½ cup toasted walnuts, chopped
- 6-8 flatbreads (about 6x12 inches each)
- Balsamic glaze, for drizzling
Instructions:
Roast the Butternut Squash and Garlic:
- Preheat your oven to 400°F. Toss the butternut squash cubes with olive oil, salt, and white pepper. Spread them on a baking sheet.
- Wrap the garlic head in foil with a drizzle of olive oil and place it on the same baking sheet.
- Roast for 25-30 minutes, until the squash is tender and caramelized, and the garlic is soft and golden.
- Squeeze the roasted garlic cloves out of their skins into a food processor.
- Add the roasted butternut squash, half and half, white balsamic vinegar, Parmigiano Reggiano, thyme, cinnamon, allspice, and maple syrup. Blend until smooth and creamy. Adjust seasoning with salt and white pepper. If needed, add a splash of water for the right consistency. It should be creamy, but not runny.
- While the squash and garlic are roasting, cook the sausage until browned and crumbled.
- Roast the sweet red and poblano peppers, peel, and slice them into strips.
- Toast the walnuts in a dry pan over medium heat for 2-3 minutes, until fragrant.
- Preheat your oven to 425°F. Spread a generous layer of the butternut squash puree over each flatbread.
- Top with shredded Havarti, roasted peppers, crumbled sausage, goat cheese, and toasted walnuts.
- Bake the flatbreads directly on the oven rack (or sheet pan) for 8-10 minutes, until the edges are crisp and the cheese is melted.
- Drizzle each flatbread with balsamic glaze just before serving for that perfect sweet-savory contrast!
Pro Tips:
Roast for Maximum Flavor: Don’t rush the roasting process. Let the butternut squash and garlic caramelize fully in the oven to deepen the flavors of your puree.Balance the Sweet and Savory: The maple syrup adds a perfect sweetness, but feel free to adjust it to taste. If you want it less sweet, start with 1 tablespoon and taste before adding more.
Alternate Proteins: For a seafood twist, top the flatbreads with shrimp, lobster, or crab to complement the sweetness of the butternut squash.
Goat Cheese Alternatives: If goat cheese isn’t your thing, swap it for feta, cotija, or even crumbled blue cheese for a tangy twist.
Flatbread Options: Store-bought flatbreads work great, but if you’re feeling adventurous, try making your own! A simple pizza dough or naan can also be used.
Balsamic Glaze Magic: When drizzling the balsamic glaze, a little goes a long way! You want just enough to give each bite that sweet-tangy kick without overpowering the other flavors.
Make-Ahead Friendly: You can prepare the butternut squash puree and toppings in advance. Just assemble the flatbreads right before serving and pop them in the oven for a quick finish.
Customize Your Toppings: Feel free to get creative! Add caramelized onions, spinach, or even crispy bacon for extra layers of flavor.
Other Uses for the Puree: This butternut squash puree is versatile—try it in hummus, ravioli, risotto, or even as a filling for enchiladas.
These flatbreads are everything I love about fall—they’re savory, a little sweet, and packed with flavor. The butternut squash puree, with its hint of maple syrup, cinnamon, and allspice, creates the perfect base for cheese, roasted peppers, sausage, and walnuts, making every bite delicious and satisfying. Topped off with a balsamic glaze, they capture all the savory goodness you crave as the temperatures drop.
Whether you’re heading to a brunch or just enjoying the season, these handheld delights are sure to be a surefire hit—and trust me, they’ll be the first thing to disappear!
Remember to tag your creations with @The_SmallTownChef. Until next time, happy cooking!
As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.
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