This sweet and savory winter squash feta flatbread is the perfect way to use up leftover squash! You can use butternut, kabocha or even sweet potatoes. The sweetness of semi-caramelized red onions with tangy, salty feta cheese makes a beautiful – and easy – appetizer or meal!
So the other day I was talking story with my brother. He’s a chef so naturally we were discussing food. I like to think I set him on the culinary path, on which he has now surpassed me, but at least I get to reap the tasty benefits.
He described an amazing flatbread he had prepared recently (which I can hopefully recreate for the blog soon!) and it got me thinking about what an easy meal it is to prepare. Flatbread is like a blank canvas for your flavor imagination and a great way to use up leftovers.
I had some cooked squash leftover from the quinoa salad I made earlier in the week, which became the jumping off point for my flavors. Also on hand was some cheese (I always have cheese on hand!) and a red onion that was nearing the end of its lifespan.
I thinly sliced the onion and set it to “quick caramelize” over medium-low heat with a pinch of sugar. Meanwhile I mashed up my squash with some butter, salt and cayenne pepper. You can use whatever spices you fancy. A dash of cinnamon or drizzle of maple syrup would be tasty.
Rounding out the sweetness of the squash and onions was a nice, salty feta cheese. The tang balanced the flavors perfectly. I also thought about adding dried cranberries and chopped pecans for some crunch, but in the end I decided on a simple approach.
Harking back to the blank canvas beauty of flatbreads, you can certainly take it in a number of directions by adding fresh herbs, roasted red pepper, thinly sliced apple, etc. If you don’t have squash, sweet potato would be a great substitute. No feta on hand? Try blue cheese or a sharp cheddar. The possibilities are endless!
I tested the recipe by putting all my toppings on the flatbread and then baking it, but I found the flatbread had a better texture if I baked it alone and then topped it. You could pop it back in the oven a second time to bring it back to piping hot temperature, but it was fine for us slightly cooled.
I wasn’t sure how leftovers would hold up, but I wrapped the extras in aluminum foil and refrigerated them. The next day I reheated in the oven for 15 minutes and it was amazing! This not only makes a great appetizer, but a satisfying meal on its own or with a green salad.
~ Winter Squash Feta Flatbread ~
- 1 red onion, thinly sliced
- 1 tablespoon olive oil
- 2 prepared flatbreads such as naan (I used Stonefire brand)
- 2 cups cubed squash, cooked
- 4 ounces crumbled feta cheese (about 1 cup)
- Salt, black pepper, cayenne pepper (optional)
- Preheat oven to 400°F.
- In a medium frying pan, sauté onions in olive oil with a good pinch of sugar over medium-low heat, stirring occasionally until wilted and caramelized. Season with a pinch of salt and pepper.
- Meanwhile, in a small saucepan over medium heat, mash the squash until smooth. Thin with a little water to a spreadable consistency. Season to taste with salt, pepper, butter and cayenne pepper (if desired).
- Place flatbreads on a baking sheet and bake for about 5 minutes, or until desired level of crispness is reached.
- Remove flatbread from oven, spread with half the mashed squash, and top with half the onions and feta. Repeat with remaining ingredients for second flatbread. Cut into wedges and serve.