Roasted Butternut Squash and Caramelized Onion Flatbreads with Thyme Ricotta

These flatbreads are the perfect combination of sweet, savory and creamy. Caramelized onions bring a deep, tangy sweetness, while roasted butternut squash adds a tender, earthy flavor. A dollop of thyme-infused ricotta and a sprinkle of mozzarella make every bite irresistibly melty.

Finished with a drizzle of balsamic glaze, these flatbreads feel fancy but come together easily. They’re ideal for a weeknight dinner or a casual get-together.

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Ingredients

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and dice the butternut squash into small cubes. Toss with a drizzle of olive oil, salt and pepper. Spread on one side of the baking sheet and roast for 15-20 minutes until tender and lightly browned.
3. Meanwhile, thinly slice the red onion. In a skillet over medium heat, add a tablespoon of olive oil and the sliced onions. Cook, stirring occasionally, for about 10 minutes until soft and starting to caramelize. Add 2 teaspoons of balsamic glaze and continue cooking for another 2-3 minutes until the onions are jammy. Remove from heat.
4. In a small bowl, combine the ricotta cheese with the leaves from a few sprigs of thyme, salt and pepper. Mix well.
5. Place the flatbreads on the same baking sheet (or a separate one). Spread the thyme ricotta mixture evenly over each flatbread.
6. Top with the roasted butternut squash, caramelized onions and mozzarella cheese.
7. Bake for 8-10 minutes until the flatbreads are crispy and the cheese is melted and bubbly.
8. Remove from the oven and drizzle with the remaining balsamic glaze. Garnish with additional fresh thyme leaves if desired. Slice and serve.

Recipe Tips

FAQ

Can I use frozen butternut squash?

Yes, thaw and pat dry before roasting to avoid excess moisture.

What can I substitute for ricotta?

Goat cheese or a soft cream cheese work well as substitutes.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.