Roasted Maple Butternut Squash Bacon Flatbread

A crusty flatbread topped with roasted maple butternut squash and crispy bacon. This autumn inspired roasted maple butternut squash bacon flatbread is delicious and so flavorful.

Roasted Maple Butternut Squash Bacon Flatbread | Cooking with a Wallflower

Happy Monday!

It’s Fleet Week in San Francisco, which means these last couple days our afternoons have been filled with the sounds of the Blue Angels soaring by.

I work in the Marina district so we’re right where the Blue Angels fly, and the sound can be pretty deafening, but it’s definitely fun to watch when you can get a glimpse of them performing in the sky.

So much has happened in the last few weeks as you’ve seen through short updates on the blog and through Instagram. I am so behind in everything! I wanted to share photos of my trip to Southern California, of Brit+Co Re:Make, of Eat Drink SF. Did that happen? Nope! There just hasn’t been any time to sort through all of my photos. So you’ll probably see all of that way later. And as the holidays get closer, my schedule feels completely overwhelming, both from work and from this blog. But I’m not really complaining. I actually love the craziness of it. I sometimes think I work best when I feel a little stressed out.

And the strange thing is, sometimes I feel as though I’m more creative and more inspired when I have less time on my hands.

That makes absolutely no sense, right? But it’s still true.

Roasted Maple Butternut Squash Bacon Flatbread | Cooking with a Wallflower

So…. Let’s talk about flatbread pizza for a sec. I’m on a flatbread hype, right now. They’re super easy to make since flatbread crust requires no yeast whatsoever, which means less of a wait time.

I made a late summer version, this Fig Caprese Flatbread, just a couple weeks ago. Now, I’m ready for a fall version filled with sweet maple butternut squash, crispy savory bacon, and fresh greens. Hope you are too!

Roasted Maple Butternut Squash Bacon Flatbread | Cooking with a Wallflower

Crusty and crispy on the edges with a soft center, this flatbread is just soo good with hints of garlic and dried herbs. Topped with roasted maple butternut squash, crispy bacon, sage, and melted mozzarella, this flatbread pizza is loaded with simple ingredients yet still embodies the flavor of fall. There’s something about maple + butternut squash + sage that just works so well together. So you’ll probably see that combination often from me.  And of course, everything tastes better with crispy bacon, right? Especially when it’s on top of pizza.

Roasted Maple Butternut Squash Bacon Flatbread | Cooking with a Wallflower

Each bite is filled with melted mozzarella, crispy bacon, roasted maple sage butternut squash, and a little friscee for color.

I personally love this as a weeknight dinner or maybe a weekend in. Just picture yourself sitting on the sofa with a drink of your choice in one hand, a slice of this roasted maple butternut squash bacon flatbread, and your favorite movie. Oh, and some snacks on the side. Or even better, dessert after.

Roasted Maple Butternut Squash Bacon Flatbread | Cooking with a Wallflower

Preheat the oven to 400F. Line a baking sheet with aluminum foil and lightly grease the surface with olive oil or nonstick cooking spray.

Toss a cup of cubed butternut squash with olive oil and chopped sage leaves to lightly coat them. Place the butternut squash on the baking sheet in a single layer and roast them for 10 minutes. Remove the butternut squash from the oven and turn the butternut squash onto the other side. Roast for an additional 5-10 minutes until the butternut squash is tender. Drizzle the butternut squash with maple syrup and set aside for now.

Roasted Maple Butternut Squash Bacon Flatbread | Cooking with a Wallflower

While the butternut squash is roasting, combine all purpose flour, cornmeal, baking powder, garlic powder, and basil leaves in a medium mixing bowl until well incorporated. Add olive oil and water to the dry ingredients and mix until a dough has formed. Work the dough a few times then form a ball of dough. Roll out the dough until it’s about ¼ inch deep in any shape. Place the dough on a separate baking sheet lined with parchment paper. Lightly brush the top of the dough with olive oil.

Roasted Maple Butternut Squash Bacon Flatbread | Cooking with a Wallflower

Bake the crust in the oven at 400F for 10 minutes until the top starts to turn brown.

Make the bacon while the crust is baking.

Remove the crust and top with thinly sliced mozzarella cheese and the butternut squash. Bake for an additional 5 minutes. Remove the flatbread from the oven and top with crispy bacon.

When you’re ready to serve the flatbread, you can top the flatbread with fresh friscee or arugula. Then garnish with parsley if desired.

Roasted Maple Butternut Squash Bacon Flatbread | Cooking with a Wallflower

Serve the roasted maple butternut squash bacon flatbread warm.

Enjoy!

Roasted Maple Butternut Squash Bacon Flatbread | Cooking with a Wallflower

Roasted Maple Butternut Squash Bacon Flatbread
 
Prep time
Cook time
Total time
 
A crusty flatbread topped with roasted maple butternut squash and crispy bacon. This autumn inspired roasted maple butternut squash bacon flatbread is delicious and so flavorful.
Author:
Recipe type: Entree
Serves: 3-4 servings
Ingredients
Roasted Maple Butternut Squash
  • 1 cup cubed butternut squash
  • 2-3 sage leaves, chopped
  • 1 teaspoon maple syrup
  • Pinch of salt
Flatbread Crust
  • 1 ½ cups + 3 tablespoons all purpose flour
  • 1 tablespoon cornmeal
  • 1 teaspoon baking powder
  • ⅓ cup olive oil
  • ½ cup water
  • ¼ teaspoon garlic powder
  • ½ teaspoon basil leaves
Flatbread Toppings
  • 8 oz fresh mozzarella, thinly sliced
  • 3-4 sage leaves (optional)
  • A handful friscee or arugula
  • 1 -2 teaspoons finely chopped fresh parsley
  • Pinch of salt, to taste (optional)
Directions:
  1. Preheat the oven to 400F. Line a baking sheet with aluminum foil and lightly grease the surface with olive oil or nonstick cooking spray.
  2. Toss a cup of cubed butternut squash with olive oil and chopped sage leaves to lightly coat them. Place the butternut squash on the baking sheet in a single layer and roast them for 10 minutes. Remove the butternut squash from the oven and turn the butternut squash onto the other side. Roast for an additional 5-10 minutes until the butternut squash is tender. Drizzle the butternut squash with maple syrup, sprinkle with a pinch of salt, and set aside for now.
  3. While the butternut squash is roasting, combine all purpose flour, cornmeal, baking powder, garlic powder, and basil leaves in a medium mixing bowl until well incorporated. Add olive oil and water to the dry ingredients and mix until a dough has formed. Work the dough a few times then form a ball of dough. Roll out the dough until it’s about ¼ inch deep in any shape. Place the dough on a separate baking sheet lined with parchment paper. Lightly brush the top of the dough with olive oil.
  4. Bake the crust in the oven at 400F for 10 minutes until the top starts to turn brown.
  5. Make the bacon while the crust is baking.
  6. Remove the crust and top with thinly sliced mozzarella cheese and the butternut squash. Add sage leaves if desired. Bake for an additional 5 minutes. Remove the flatbread from the oven and top with crispy bacon.
  7. When you’re ready to serve the flatbread, you can top the flatbread with fresh friscee or arugula.
  8. Serve the roasted maple butternut squash bacon flatbread warm.

 

 

 

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29 comments

  1. Michelle says:

    I’m in heaven with this recipe!
    I am with you that the spikes of my creativity come when I am short on time. Maybe I tend to overthink things when I have too much time!
    Thanks
    Michelle

  2. chefjulianna says:

    This is just so amazing, Andrea! I have been on a butternut squash kick lately and I love what you have done with it here today! Wow! I can’t wait to try this one! Thanks so much for bringing this to FF this week! 😀

  3. Rhonda Sittig says:

    HI Andrea– first let me say, I’m always so taken with your food photography!! so bright and clean and luscious– a wonderful balance of styling and real food! The flatbread looks delicious! Perfect for a light Sunday supper with a salad. — and we were up visiting our kids for Fleet week- you can see the Bay from their house and it was awesome to watch ships come in– one all white ship approaching in the flog– looks like a ghost ship! And we saw their Blue Angels pictures– you live in an exciting place!

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