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Two butternut squash, bacon, and caramelized onion flatbreads on a baking sheet.
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Butternut Squash, Bacon, and Caramelized Onion Flatbreads

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: butternut squash, bacon, and caramelized onion flatbreads
Servings: 6 servings
Calories: 402kcal
Author: Lillie

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

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.
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