These Butternut Squash, Bacon, and Caramelized Onion Flatbreads are full of your favorite fall flavors. Roasted squash, smoky bacon, and caramelized onions layer onto crisp flatbreads for a delicious meal that’s cozy, flavorful, and still macro-friendly.
About This Recipe
Craving something cozy but not quite ready for heavy soups or slow-cooker meals? These flatbreads are the perfect in-between. They’re light enough for warmer days but packed with all the comforting flavors of fall.
These flatbreads are made with roasted butternut squash, smoky bacon, and caramelized onions that are layered over a crisp whole-grain flatbread. They’re topped with gooey mozzarella, a drizzle of hot honey, and fresh arugula for the ultimate finish.
Every bite is loaded with flavor, texture, and balanced macros, making these flatbreads a satisfying meal you can feel good about. Pair with a side salad or enjoy on their own for an easy, flavor-packed dinner that’s guaranteed to give you all the fall vibes.
Ingredients and Substitutions
- Butternut squash: Peeled and chopped into small cubes so they roast up tender and slightly caramelized. Their natural sweetness balances perfectly with the savory toppings.
- Seasonings: I love using thyme, rosemary, salt, and pepper for warm, earthy flavor, but feel free to use any of your favorite herbs or spices.
- Onions: Thinly sliced onions cook down into soft, caramelized perfection. Sweet onions work best for that deep, rich flavor, but yellow onions will also do the trick.
- Low-fat cottage cheese: Cottage cheese adds creaminess and a big boost of protein to the sauce.
- Tomato: You can use fresh or canned here.
- Chicken broth: Helps thin the sauce to a spreadable consistency. Skim milk can also be used for a creamier finish.
- Parmesan cheese: I always recommend freshly shredded cheese for the best flavor.
- Flatbreads: I like using Joseph’s or Sprouts whole-grain pitas. They’re sturdy enough to hold the toppings and only about 9 carbs each.
- For the flatbreads: Freshly shredded mozzarella cheese, cooked bacon slices, diced apple, sage leaves, hot honey, and arugula
Dietary Adaptations
GF/DF: This one is not GF or DF. You could find your favorite gluten-free pita or tortilla, and swap in dairy-free ricotta or yogurt for the cottage cheese. Use your favorite dairy-free cheese for the mozzarella and parm.
This recipe is written without additional protein, but as you’ll notic,e it already has a ton of protein from the pitas, cheeses, and bacon. If you are looking to add additional protein, we love to add grilled chicken, like my Herby Mediterranean Grilled Chicken Tenderloins or Honey Chipotle Grilled Chicken baked on there as well! Feel free to add and log your own.
How To Make
- Preheat the oven to 425.
- Spread cubed butternut squash on a large sheet pan so they’re not crowded. Spray with oil and sprinkle with seasonings. (You can use whatever you want! We love thyme and rosemary.) Roast for 25-30 minutes or until caramelized and tender.
- While the squash roasts, add your sliced onion to a hot skillet with a spritz of oil. Cook on high for about five minutes, until nice and fragrant, stirring often. Turn down to medium and cover. Cook for an additional 20 minutes or so until soft and a little jammy. You might want to turn to low after ten minutes or so. Stir often.
- While the squash and onions are cooking, blend together the ingredients for the herbed cottage cheese sauce.
- On a couple of large sheet pans, build your flatbreads! For ONE serving you’ll use:
- 2 pitas (distribute the toppings below amongst the two)
- ¼ cup cottage cheese sauce (60g)
- ¼ cup shredded mozzarella (28g)
- 2 Tbsp caramelized onion (30g)
- ¼ cup roasted butternut squash (60g)
- 2 Tbsp chopped apple (30g)
- 1 piece of bacon, crumbled (13g)
- 1 Tbsp chopped sage (3g)
- 1 tsp hot honey (5g)
- Pinch of arugula
- Spread sauce on flatbreads, top with cheese, caramelized onion, roasted squash, apple, bacon, and chopped sage. Bake in 425°F oven for about 10 minutes until the edges are browned and crispy. Top with hot honey and arugula and enjoy!
More Flatbread Recipes You’ll Love
- Choppy Chopped Green Goddess Salmon Flatbread
- Easy Ricotta BBQ Pork Flatbreads
- Chicken, Bacon, Peach and Blue Cheese Flatbread
- Super Skinny Greek Flatbread pizza
- BLT Salad Flatbread
Never Miss a Recipe! Sign Up for My Emails!
If you enjoy having macro-friendly recipes that are delicious and easy to track, then make sure to sign up for my email list!
Butternut Squash, Bacon, and Caramelized Onion Flatbreads
Ingredients
Roasted Butternut Squash:
- 2 lb butternut squash peeled and chopped into small cubes (900g)
- 2 tsp olive oil spray 10g
- 1 ½ tsp kosher salt
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ¼ tsp pepper
Caramelized Onion:
- 2 cup onion sliced thinly (360g)
- 1 tsp olive oil spray 5g
- Pinch of salt
Herbed Cottage Cheese Sauce:
- 1 cup low-fat cottage cheese 230g
- ⅓ cup tomato fresh or canned (65g)
- 3 Tbsp chicken broth or skim milk to thin; 45g
- 3 Tbsp parmesan cheese 15g
- 1 frozen garlic cube or minced clove
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- ¼ tsp salt
Flatbreads:
- 12 Joseph’s or Sprouts whole grain pitas 9 carbs each
- 6 oz mozzarella cheese grated (168g)
- 6 pieces of bacon cooked
- ¾ cup apple chopped small (180g)
- ¼ cup fresh sage leaves chopped (12g)
- 2 Tbsp hot honey 30g
- 1 cup arugula 20g
One Serving:
- 2 pitas distribute the toppings below amongst the two
- ¼ cup cottage cheese sauce 60g
- ¼ cup shredded mozzarella 28g
- 2 Tbsp caramelized onion 30g
- ¼ cup roasted butternut squash 60g
- 2 Tbsp chopped apple 30g
- 1 piece of bacon crumbled (13g)
- 1 Tbsp chopped sage 3g
- 1 tsp hot honey 5g
- Pinch of arugula
Instructions
- Preheat the oven to 425°F.
- Spread cubed butternut squash on a large sheet pan so they’re not crowded. Spray with oil and sprinkle with seasonings. (You can use whatever you want! We love thyme and rosemary.) Roast for 25-30 minutes or until caramelized and tender.
- While the squash roasts, add your sliced onion to a hot skillet with a spritz of oil. Cook on high for about five minutes, until nice and fragrant, stirring often. Turn down to medium and cover. Cook for an additional 20 minutes or so until soft and a little jammy. You might want to turn to low after ten minutes or so. Stir often.
- While the squash and onions are cooking, blend together the ingredients for the herbed cottage cheese sauce.
- On a couple of large sheet pans, build your flatbreads! For ONE serving, you’ll use: 2 pitas (distribute the toppings below amongst the two), ¼ cup cottage cheese sauce (60g), ¼ cup shredded mozzarella (28g), 2 Tbsp caramelized onion (30g), ¼ cup roasted butternut squash (60g), 2 Tbsp chopped apple (30g), 1 piece of bacon, crumbled (13g), 1 Tbsp chopped sage (3g), 1 tsp hot honey (5g), and pinch of arugula
- Spread sauce on flatbreads, top with cheese, caramelized onion, roasted squash, apple, bacon, and chopped sage. Bake in 425°F oven for about 10 minutes until the edges are browned and crispy. Top with hot honey and arugula and enjoy!
Notes
Nutrition
Tried this recipe?
Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!
