Hands down my favorite flatbread.
Yes, you read the above sentence correctly. This flatbread is definitely my favorite of all time.
Apples and cheddar are one of the best fall pairings ever. Who would’ve known? I guess cheese and fruit do go well together. Then add them to flatbread, throw in some squash and broccoli rabe (or plain broccoli if you don’t like the slight bitterness of broccoli rabe), and you have an amazing autumn side, appetizer, or main course if you’re like me and can easily devour the entire flatbread 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Butternut Squash, Apple, and Broccoli Rabe Cheddar Flatbread.
- ½ large butternut squash, skinned and cubed
- 2 teaspoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 sprigs fresh thyme
- 2 teaspoons olive oil
- ¼ cup fresh sage
- 3 cups couple bushels fresh broccoli rabe
- 1 honeycrisp (or any red apple), sliced
- ½ cup marinara or pizza sauce
- 1 homemade or store bought flatbread crust
- 1 cup cheddar cheese, shredded
- additional fresh sage ((optional))
- Preheat oven to 400 degrees F. Add cubed butternut squash, 2 teaspoons of olive oil, salt, and pepper to a large baking sheet. Roast squash until it is soft and tender, about 15 minutes. While squash is roasting, prepare broccoli rabe and apple. In a saucepan over medium heat, add 2 teaspoons olive, sage, and broccoli rabe. Sautée broccoli rabe until fully cooked, about 15 minutes.
- In a small skillet over low heat, heat apple slices until slightly tender but not mushy. Spread marinara sauce on flatbread crust. Sprinkle half of cheese on crust. Add butternut squash, broccoli rabe, and apple on top. Sprinkle with remaining cheddar cheese. Add additional fresh sage on top, and bake flatbread for 15-20 minutes or until crust is golden brown and cheese has melted.
- Serve warm, and dig in!
