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Acorn Squash and Goat Cheese Flatbread

Flatbread with basil vinaigrette, goat cheese and sweet and spicy roasted acorn squash
Prep Time 15 mins
Cook Time 10 mins
squash roasting time 1 hr
Total Time 1 hr 25 mins
Course Appetizer, Main Course
Cuisine American
Servings 3


For the roasted squash:

  • 1 acorn squash
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1/2 tsp red chili pepper flakes
  • salt and pepper

For the flatbread:

  • 1 pizza dough I like Whole Foods and Trader Joe's one
  • 3-4 tbsp basil vinaigrette, recipe below
  • 4 oz goat cheese
  • acorn squash
  • red chili pepper flakes
  • salt and pepper

For the basil vinaigrette:

  • 1 lemon zest and the juice
  • 2 tbsp chopped shallot
  • 1 cup basil tightly packed
  • 1 clove garlic large
  • 1/3 cup olive oil


For the roasted acorn squash:

  • Preheat the oven to 380 degrees.
    Cut the squash in half and clean out the seeds. Now cut the squash into wedges.
    Season it with olive oil, maple syrup, red chili pepper flakes and salt and pepper, mix well.
    Transfer the squash on the baking sheet and roast for about an hour or until it starts to nicely caramelize.

For the basil vinaigrette:

  • Add all of the ingredients into the blender or food processor and pulse, if needed add a tablespoon or two of water or a little more olive oil to get the desired thickness.

To make the flatbread:

  • Preheat the oven to 500 degrees.
    Spread out the dough into a rectangle and transfer on a baking sheet.
    Top the dough with a few tablespoons of basil vinaigrette then add the goat cheese and roasted acorn squash. Season lightly with salt and pepper and a pinch or two of chili pepper flakes and bake for about ten minutes until the edges are nicely browned.
  • Finish the flatbread off with another tablespoon or two of basil vinaigrette.
Keyword acorn squash, basi vinaigrette, flatbread, goat cheese