Autumn Squash Flatbread with Apple and Leeks Recipe
Easy and quick with all the flavors of fall! Autumn squash flatbread is the perfect way to welcome the season as an appetizer, entree or for brunch!
How to Make the Best Autumn Squash Flatbread with Apple and Leeks
A Perfect Fall Appetizer
This autumn squash flatbread with apple and leeks is the ideal way to celebrate the season with minimal effort. Combining creamy squash, crispy apples, and savory leeks on a flatbread base, this elegant appetizer comes together in just 20 minutes. The flavors are perfectly balanced between sweet and savory, making it a crowd-pleasing option for any autumn gathering.
Why You’ll Love This Recipe
What makes this flatbread so special is its versatility and simplicity. The roasted squash provides a rich, earthy base, while fresh Granny Smith apples add a crisp sweetness and subtle tang. The caramelized leeks bring a sophisticated depth, and the Monterey Jack cheese creates a creamy, melty binding. It’s equally delicious served as a light appetizer at a dinner party or as a hearty brunch entrée.
A Versatile Fall Favorite
Whether you’re hosting a cozy gathering or want a quick dinner solution, this autumn squash flatbread delivers impressive flavor with virtually no fuss. The optional maple syrup drizzle at the end adds an extra touch of fall elegance that your guests will love. Fresh thyme completes the seasonal flavor profile beautifully.
Autumn Squash Flatbread with Apple and Leeks
Easy and quick with all the flavors of fall! Autumn squash flatbread is the perfect way to welcome the season as an appetizer, entree or for brunch!
Ingredients
Main
Instructions
Preparation & Baking
- Preheat the oven to 425°F. Remove both flatbreads from the package. Using the backside of a spoon or a spatula, spread the squash over the flatbread crusts, leaving a very small crust. Sprinkle with salt and pepper.
- Grate the Monterey Jack cheese and sprinkle evenly over both flatbread crusts. Repeat with the apples and leeks. Optional: Remove the thyme leaves from the sprigs and scatter over the flatbreads.
- Bake at 425°F for 8 to 10 minutes. Cut each flatbread into 6 rectangular slices and serve. For a sweet touch, add a light drizzle of pure maple syrup!
Notes
- For a sweeter presentation, use fresh grated nutmeg as a finishing touch
- Can be served as an appetizer, main course, or brunch item