Butternut Squash & Cranberry Flatbread with Maple Balsamic Reduction

Introduction:

If you’re looking for a shareable, Pinterest-worthy appetizer or light meal that’s perfect for the holiday season, this Butternut Squash & Cranberry Flatbread with Maple Balsamic Reduction is just what you need. It features the warm, earthy flavors of roasted butternut squash paired with tart, juicy cranberries, all laid atop a crisp, golden flatbread. The dish is finished off with a rich, sweet, and tangy maple balsamic reduction that ties everything together beautifully.

Whether you’re entertaining friends or looking for an easy weeknight dinner that packs in the flavor, this flatbread delivers on all fronts. The combination of the roasted squash, the pop of cranberries, and the sweet tanginess of the reduction creates a festive and delicious bite that feels indulgent, yet light enough to enjoy as a shareable snack. Best of all, it’s easy to make and customizable to your preferences.

Ingredients:

For the Flatbread:

• 1 large flatbread or naan (store-bought or homemade)
• 1 cup butternut squash, peeled and cubed
• 1/4 cup fresh or dried cranberries
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil (divided)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon (optional)
• 1/2 cup crumbled goat cheese or feta (optional but recommended)
• Fresh arugula or spinach (optional for garnish)

For the Maple Balsamic Reduction:

• 1/4 cup balsamic vinegar
• 2 tablespoons pure maple syrup
• Pinch of salt

Optional Additions:

• A sprinkle of crushed walnuts or pecans for crunch
• Fresh thyme or rosemary for a more herbaceous flavor

Preparation:

Step 1: Roast the Butternut Squash

1. Preheat the oven: Set the oven to 400°F (200°C).
2. Prepare the squash: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, pepper, and a pinch of ground cinnamon (if using) for a subtle warmth. Spread the squash evenly on a baking sheet lined with parchment paper.
3. Roast the squash: Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the squash is tender and slightly caramelized at the edges. Stir halfway through to ensure even cooking. Once done, set the squash aside.

Step 2: Prepare the Maple Balsamic Reduction

1. Combine ingredients: In a small saucepan, add the balsamic vinegar, maple syrup, and a pinch of salt.
2. Reduce: Bring the mixture to a simmer over medium heat. Stir occasionally and cook for about 8-10 minutes, or until the mixture has thickened and reduced by about half. The reduction should coat the back of a spoon but still be pourable. Remove from heat and set aside to cool.

Step 3: Assemble the Flatbread

1. Preheat oven (if needed): If you’re using a store-bought flatbread that requires crisping, preheat the oven to 375°F (190°C). If your flatbread is already pre-baked and crisp, you can skip this step.
2. Prepare the flatbread: Brush the flatbread lightly with the remaining tablespoon of olive oil. This helps create a crispy base. If your flatbread is uncooked or needs to crisp, bake it in the oven for 5-7 minutes until golden brown and firm.
3. Add toppings: Evenly distribute the roasted butternut squash over the flatbread, followed by the cranberries and sliced red onion. If using goat cheese or feta, crumble it over the top for a tangy, creamy contrast to the sweet and savory toppings.

Step 4: Bake the Flatbread

1. Bake: Return the topped flatbread to the oven and bake for 8-10 minutes, just until the edges are crispy, the onions are slightly softened, and the cheese (if using) begins to melt. The flatbread should be crisp and golden, but be careful not to overbake as you don’t want the cranberries to burn.

Step 5: Finish with Maple Balsamic Reduction

1. Drizzle the reduction: Once the flatbread is done baking, remove it from the oven and immediately drizzle the maple balsamic reduction over the top. Use as much or as little as you like, but a generous drizzle will help enhance the sweet and tangy elements of the dish.
2. Garnish: For added freshness and visual appeal, top the flatbread with a handful of fresh arugula or spinach. If you want an extra crunch, sprinkle over some crushed walnuts or pecans.

Cooking Note:

• Flatbread options: You can use a variety of flatbreads for this recipe, from store-bought naan or pita to homemade dough if you prefer. Just make sure it’s a thin base that will crisp up nicely in the oven.
• Alternative cheeses: If you’re not a fan of goat cheese or feta, you can easily swap them for mozzarella, ricotta, or even a dairy-free cheese option.

Serving Suggestions:

This Butternut Squash & Cranberry Flatbread is perfect for:

• Appetizers: Cut the flatbread into small squares or triangles and serve it as an appetizer or party finger food.
• Main dish: Pair with a light soup or salad for a complete and satisfying lunch or dinner.
• Wine pairing: Serve with a glass of white wine, like Chardonnay, or a light red such as Pinot Noir. The crisp acidity of the wine complements the sweetness of the balsamic reduction and cranberries.

Tips:

1. Make-ahead tip: You can roast the butternut squash ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to assemble, simply warm it up and follow the recipe as written.
2. Customize the toppings: Feel free to mix up the toppings according to what you have on hand. Roasted Brussels sprouts, caramelized onions, or even sliced apples would all work well here.
3. Make it gluten-free: Use a gluten-free flatbread base to make this recipe suitable for those with gluten sensitivities.
4. Add protein: For a heartier flatbread, add thinly sliced grilled chicken or crispy bacon for extra flavor and protein.
5. Balance the flavors: If you find the cranberries too tart, try adding a drizzle of honey or more maple syrup to balance the acidity.

Prep Time:

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Nutritional Information (Per Serving):

• Calories: 320
• Protein: 8g
• Carbohydrates: 42g
• Fat: 14g
• Sodium: 450mg
• Fiber: 6g

Conclusion:

This Butternut Squash & Cranberry Flatbread with Maple Balsamic Reduction is the perfect seasonal dish to serve during fall and winter months. The combination of roasted butternut squash and cranberries creates a balance of sweet, savory, and tart flavors, all brought together with the richness of the maple balsamic drizzle. Whether you’re serving this as a shareable appetizer or enjoying it as a light meal, this recipe is sure to impress with both its flavors and presentation.

Perfect for holiday parties, cozy family gatherings, or even a simple weeknight treat, this flatbread hits all the right notes for the season. Enjoy it warm and fresh out of the oven for the best flavor and texture!

Butternut Squash & Cranberry Flatbread with Maple Balsamic Reduction

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

Scale 1x2x3x

For the Flatbread:

• 1 large flatbread or naan (store-bought or homemade)
• 1 cup butternut squash, peeled and cubed
• 1/4 cup fresh or dried cranberries
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil (divided)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon (optional)
• 1/2 cup crumbled goat cheese or feta (optional but recommended)
• Fresh arugula or spinach (optional for garnish)

For the Maple Balsamic Reduction:

• 1/4 cup balsamic vinegar
• 2 tablespoons pure maple syrup
• Pinch of salt

Optional Additions:

• A sprinkle of crushed walnuts or pecans for crunch
• Fresh thyme or rosemary for a more herbaceous flavor

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Instructions

Step 1: Roast the Butternut Squash

1. Preheat the oven: Set the oven to 400°F (200°C).
2. Prepare the squash: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, pepper, and a pinch of ground cinnamon (if using) for a subtle warmth. Spread the squash evenly on a baking sheet lined with parchment paper.
3. Roast the squash: Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the squash is tender and slightly caramelized at the edges. Stir halfway through to ensure even cooking. Once done, set the squash aside.

Step 2: Prepare the Maple Balsamic Reduction

1. Combine ingredients: In a small saucepan, add the balsamic vinegar, maple syrup, and a pinch of salt.
2. Reduce: Bring the mixture to a simmer over medium heat. Stir occasionally and cook for about 8-10 minutes, or until the mixture has thickened and reduced by about half. The reduction should coat the back of a spoon but still be pourable. Remove from heat and set aside to cool.

Step 3: Assemble the Flatbread

1. Preheat oven (if needed): If you’re using a store-bought flatbread that requires crisping, preheat the oven to 375°F (190°C). If your flatbread is already pre-baked and crisp, you can skip this step.
2. Prepare the flatbread: Brush the flatbread lightly with the remaining tablespoon of olive oil. This helps create a crispy base. If your flatbread is uncooked or needs to crisp, bake it in the oven for 5-7 minutes until golden brown and firm.
3. Add toppings: Evenly distribute the roasted butternut squash over the flatbread, followed by the cranberries and sliced red onion. If using goat cheese or feta, crumble it over the top for a tangy, creamy contrast to the sweet and savory toppings.

Step 4: Bake the Flatbread

1. Bake: Return the topped flatbread to the oven and bake for 8-10 minutes, just until the edges are crispy, the onions are slightly softened, and the cheese (if using) begins to melt. The flatbread should be crisp and golden, but be careful not to overbake as you don’t want the cranberries to burn.

Step 5: Finish with Maple Balsamic Reduction

1. Drizzle the reduction: Once the flatbread is done baking, remove it from the oven and immediately drizzle the maple balsamic reduction over the top. Use as much or as little as you like, but a generous drizzle will help enhance the sweet and tangy elements of the dish.
2. Garnish: For added freshness and visual appeal, top the flatbread with a handful of fresh arugula or spinach. If you want an extra crunch, sprinkle over some crushed walnuts or pecans.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 320
• Sodium: 450mg
• Protein: 8g