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 ~

Winter Squash Feta Flatbread

Yield: 2-4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Winter squash, caramelized red onions and salty, tangy feta cheese join together in a sweet and savory flatbread.

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Ingredients

• 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)

Instructions

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.