overhead shot of stacked slices of squash flatbread

Autumn Squash Flatbread with Apple and Leeks

  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 slices 1x


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!



  • 1 package flatbread crusts (2 crusts per package) (I used Brooklyn Bred)
  • 1 can squash purée
  • 8 ounces monetary jack cheese, fresh grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup sliced leeks
  • 1 Granny Smith apple, chopped
  • 1 spring fresh thyme (optional)
  • 1 tablespoon pure  maple syrup (optional)


  1. 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.
  2. 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 springs and scatter over the flatbreads.
  3. 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!

  • Category: pizza
  • Method: bake
  • Cuisine: american

Keywords: fall recipes, autumn flatbreads, quick flatbread recipes, squash purée, squash flatbread

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