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+ servings
overhead shot of stacked slices of squash flatbread

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!
Course pizza
Cuisine American
Keyword autumn flatbreads, fall recipes, quick flatbread recipes, squash flatbread, squash purée
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 slices
Calories 98kcal
Author Lauren


  • 1 package flatbread crusts 2 crusts per package (I used Brooklyn Bred)
  • 1 can squash purée 15-ounce can
  • 8 ounces monetary jack cheese fresh grated
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup sliced leeks
  • 1 Granny Smith apple chopped
  • 1 spring fresh thyme optional
  • 1 tablespoon pure maple syrup optional


  • 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 springs 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!


Calories: 98kcal | Carbohydrates: 7g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 202mg | Potassium: 117mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5732IU | Vitamin C: 3mg | Calcium: 156mg | Iron: 1mg