Goat Cheese & Butternut Squash Flatbread

Goat Cheese & Butternut Squash Flatbread

March 31, 2019

Flatbread Ingredients

1 butternut squash (you’ll have enough for 2-3 flatbreads or you can freeze for later!)

1 stick Casco Bay Creamery Butter for each squash (salted or unsalted)

1 onion

6 oz. goat cheese

Olive oil (3-4 teaspoons to coat pizza crust)

Sea salt (to taste)

Chives and/or Scallions

Your favorite flatbread, naan or pizza crust



To make butternut squash puree:

  • Preheat oven to 400 degrees
  • Peel and Scoop out seeds
  • Cut the peeled squash into ½ inch cubes
  • Place the squash on baking sheet
  • Add ½ stick of Casco Bay Creamery Butter diced and place on top of the squash
  • Roast for 35 minutes or until squash is tender
  • Remove pan from the oven and let cool


Putting the Flatbread Together:

  • Preheat oven to 425 degrees
  • Coat flatbread crust with olive oil and sea salt for a base (pesto is a great option too)
  • Add generous amounts of the roasted butternut squash
  • Add generous Tablespoon dollops of goat cheese
  • Bake for 15 minutes or until cheese becomes golden brown
  • After the flatbread is removed from the oven, top with chopped chives, scallions or other herbs that you love


We added caramelized onions to the flatbread.   How to make caramelized onions.

To Go Sweet, Add Any of the Following:



Chunks of apples or pears


To Go Savory Add Any of the Following:


Fresh ground pepper

Roasted garlic

Sun-dried tomatoes

Pumpkin seeds

Sharp or “big flavor” cheese, like Asiago, blue cheese or Gorgonzola

This recipe is a fav when we need to clean out the refrigerator, because you can try just about anything on it.

Goat Cheese & Butternut Squash Flatbread

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