Roasted Butternut Squash and Caramelized Onion Flatbreads with Thyme Ricotta

These flatbreads are the perfect combination of sweet, savory and tangy. Roasted butternut squash and deeply caramelized onions are paired with creamy thyme-infused ricotta and melted white cheddar on a crispy flatbread, all finished with a balsamic drizzle. It’s an easy yet impressive meal that comes together in under an hour.

Whether you’re looking for a quick weeknight dinner or a crowd-pleasing appetizer, these flatbreads deliver big flavor with minimal effort. The key is taking time to caramelize the onions until jammy and roasting the squash until tender. The result is a restaurant-quality dish right at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced butternut squash with 1 tsp olive oil, salt and pepper. Spread on one side of the baking sheet. Roast for 20-25 minutes until tender and lightly browned.
3. While the squash roasts, heat 1 tbsp butter and 2 tsp cooking oil in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for 10 minutes until softened.
4. Add 1 tsp sugar and 1 tsp balsamic glaze to the onions. Continue cooking for 5-7 minutes until deeply caramelized and jammy. Season with salt and pepper.
5. In a small bowl, mix the ricotta with the leaves from half the thyme sprigs, salt and pepper.
6. Place the flatbreads on the same baking sheet (or a second sheet). Spread the thyme ricotta evenly over each flatbread.
7. Top with the caramelized onions, roasted butternut squash and shredded white cheddar.
8. Bake for 8-10 minutes until the cheese is melted and the flatbread edges are crispy.
9. Remove from the oven. Drizzle with the remaining balsamic glaze and sprinkle with fresh thyme leaves. Slice and serve warm.

Recipe Tips

FAQ

Can I make these flatbreads ahead of time?

Yes, you can prepare the caramelized onions and roasted squash up to 2 days in advance. Assemble and bake just before serving for best texture.

What can I use instead of flatbreads?

Naan, pita bread or pre-baked pizza crusts work well as substitutes.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to restore crispness.