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.