This easy butternut squash flatbread combines the sweet flavor of butternut squash with the nutty flavor of parmesan and topped with pieces of prosciutto. It’s the perfect easy Fall appetizer. Click here to watch the video.
If you love easy appetizers you’re going to love this butternut squash flatbread. It takes minutes to whip up and the puff pastry acts as the perfect vehicle to serve the hearty butternut squash on.
To easily peel butternut squash, slice the squash in half and place it flesh side down on a cutting board. Using a vegetable peeler, peel the skin off until the naked flesh is left. You can make this appetizer even easier by using a mandolin to thinly slice your flatbread.
I saw a trend online where people are cutting their food into asymmetrical slices instead of the typical 3×3 square. To do an asymmetrical cut, start with a diagonal line through the middle of the flatbread and make smaller cuts moving outward until appetizer sized pieces are left. You may end up with 10-11 servings instead of the typical 9. Watch me cut it in the video here.
You are going to need these items on hand to make this recipe at home
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An easy flatbread to serve at your next Fall feast.
- 1 pre-made Puff pastry
- ½ of a Butter nut squash raw, seeded, skinned and sliced thinly
- 4-6 ounces of Parmesan depending on how cheesy you like it
- 4 Sage leaves torn
- 1 medium Shallot sliced thinly
- ½ teaspoon coriander
- ½-1 TBSP Olive Oil
- 3 slices Prosciutto sliced thin
- Salt and pepper to taste
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Thaw your puff pastry according to the packaged directions. Preheat oven to 400°F.
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While puff pastry is thawing, cut your butternut squash in half and remove the seeds with a spoon and the skin with a vegetable peeler. When the squash has been seeded and skinned, run it through a mandolin (or slice thinly with a knife). You will only need about ½ of a butternut squash per puff pastry square.
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Unfold your puff pastry and score the top with a fork reserving one inch of crust around the edge. Lightly brush the entire surface with buttermilk (regular milk or an egg are okay too) and place in oven and pre-bake 8-10 minutes until the middle has slightly puffed and the edges have started to darken.
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Remove the partially baked puff pastry from the oven and pat down any bubbles in the dough that may have formed in the middle.
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Layer on your sliced shallots and then layer on the sliced butternut squash so that each layer slightly overlaps the next. Sprinkle the butternut squash with your coriander and lightly drizzle on your olive oil.
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Next, top on the parmesan cheese, dot on your thin slices of prosciutto, season with salt and pepper.
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Place in the oven and continue baking on 400°F for an additional 6-8 minutes until the edges are well browned and the parmesan cheese has melted.
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Remove from the oven, and top with your torn sage leaves and let sit for 5 minutes before cutting.
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Cut and serve while warm. Pairs excellently with Chenin Blanc or Sauvignon Blanc.
