Flatbread Appetizers with Garlic-Roasted Butternut Squash, Rosemary, and Walnuts

There was much deliberation about titling this one. I don’t actually even know what they are. Appetizers? Tartines? Flatbreads? Topped crackers? Mini pizzas, even? Call them what you will. They are delicious.

I know it’s not quite the season for squashes anymore, but I’ll post this one and one more delicious squash recipe before they disappear from the produce markets for summer. If you don’t have squash, try carrots or sweet potato instead!

Also, I didn’t really measure anything — amounts are approximate. I used some of my rosemary olive oil flatbreads, and some store-bought. Both worked great, although I liked my rosemary flatbreads better πŸ˜‰


  • 1 small butternut squash
  • 3 large round flatbreads, or about 6 rosemary olive oil flatbreads
  • 2 tbs dried rosemary, or 1/4 cup chopped fresh rosemary
  • 1/3 cup walnuts
  • 2 cups fresh spinach
  • 3 cloves garlic, coursely chopped
  • A little olive oil for brushing
  • Sea salt and black pepper to taste


First, roast the butternut squash.

I halve it, scoop out the seeds, pierce the flesh with a knife, brush with olive oil, and put in a baking dish with about 1/4 inch of water (I’ve heard it prevents the skin from burning.) Sprinkle the chopped garlic on top and roast at 400 F until soft and brown around the edges. Or you can “cheat” and microwave the squash for 10 min, though it doesn’t get that nice roasted taste.

Meanwhile, toss the walnuts on a baking sheet and toast them in the 400 F oven until browned, about 10 minutes. (They do burn quickly!) Also, steam the spinach while you are waiting. Place the fresh spinach in a steamer or colander above boiling water just until it brightens up a bit and begins to soften.

When the squash is done, assemble the flatbreads! Put a thin layer of steamed spinach on the bottom (not too much or the spinach will overwhelm the other flavors), add a few slices of butternut squash (keep the roasted garlic on top too!) and top with toasted walnuts. Sprinkle with rosemary, salt, and pepper.

I also added some feta cheese on a whim, and it turned out well!

Serve as a side dish, an appetizer, a light entree, or as tapas style finger foods. Enjoy! πŸ™‚


10 responses

    • Sad! I remember those days without an oven…you can totally cook squash/potato in a microwave! Just prepare it the same way, and then microwave it on high for 10 minutes. It won’t get that roasted taste, but it’s still great. πŸ™‚

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