This is SUPER easy and crowd pleasing. It makes a nice appetizer cut into smaller pieces or a great entree with a salad. Change up the squash for another seasonal vegetable, zucchini, fresh corn or tomatoes are perfect!

Winter Squash Flatbread with Goat Cheese


1 pound store-bought pizza dough, preferably wheat, thawed if frozen
1 pound delicata, acorn or butternut squash, seeded, and sliced 1/4 inch thick (if using butternut be sure to peel it)
1/2 medium red onion, sliced 1/4 inch thick
8-10 large fresh sage leaves
2 Tablespoons balsamic vinegar
Good quality olive oil, as needed
8 oz of goat cheese, crumbled
salt and pepper to taste
cornmeal for the pan
1/3 cup pistachios, chopped


Heat oven to 450° F. Place the dough on a flour dusted work surface and roll out into a large oval, about 1/8 inch thick. Sprinkle the back side of a baking sheet with the cornmeal and lay the dough over the cornmeal. Brush the dough generously with olive oil and set aside.
In a large bowl, toss the squash, onion, sage, balsamic and a few more tablespoons of olive oil, season with salt and pepper. Scatter over the dough and top evenly with the cheese. Bake until golden brown and crisp, 15 to 20 minutes. When the flatbread is ready sprinkle with pistachios and cut into small squares.

Tips & Notes~

Pine nuts, walnuts, pecan or hazelnuts make a good substitute for the pistachios.

Blue cheese, fontina, buffalo mozzarella and even an Emmentaler works very well with these flavors.

Exchange the winter squash for another seasonal veggie such as zucchini, sweet corn or tomatoes.