Roasted Butternut Squash & Apple Flatbread with Brie, Cranberries, Pecans & Hot Honey
Roasted Butternut Squash & Apple Flatbread with Brie, Cranberries, Pecans & Hot Honey is a cosy, flavour-packed flatbread that brings together tender roasted butternut squash, crisp apple, creamy Brie, sweet dried cranberries, crunchy pecans, and a warm hot honey drizzle.
Each bite balances sweet, savoury, creamy, and crunchy textures, while the fresh herbs and lemon add a bright finishing touch. It is an easy option for a relaxed lunch, appetiser, party spread, or cosy dinner when you want something a little different.
Ingredients
For the Roasted Butternut Squash:
- 2 cups butternut squash, peeled, seeded, and thinly sliced (280 g)
- 1 tbsp olive oil (15 ml)
- 1 tbsp maple syrup (20 g)
- ½ tsp dried thyme (0.5 g)
- ¼ tsp cinnamon (0.5 g)
- ¼ tsp kosher salt (1.5 g)
- ¼ tsp black pepper (0.5 g)
For the Flatbread:
- 2 large flatbreads or naan breads (200 g)
- 6 oz Brie cheese, thinly sliced (170 g)
- 1 crisp apple, thinly sliced (180 g)
- ½ cup dried cranberries (75 g)
- ¾ cup pecans, roughly chopped (85 g)
For the Hot Honey:
- 3 tbsp honey (63 g)
- ¼ tsp red pepper flakes (0.5 g)
- 1 tsp fresh lemon juice (5 ml)
For Garnish (optional):
- 1 tbsp fresh thyme leaves (3 g)
- 1 tbsp fresh parsley, chopped (4 g)
- 1 tsp lemon zest (2 g)
How to Make It
1. Roast the Butternut Squash
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the thinly sliced butternut squash with olive oil, maple syrup, dried thyme, cinnamon, kosher salt, and black pepper until evenly coated.
Spread the squash in an even layer on the prepared baking sheet. Roast for 20–25 minutes, turning the slices halfway through, until tender and lightly caramelised. Remove from the oven and set aside while preparing the flatbreads.
2. Prepare the Flatbreads
Reduce the oven temperature to 400°F (200°C). Place the two flatbreads or naan breads on a large baking sheet.
Arrange the Brie slices evenly over each flatbread, leaving a small border around the edges. This allows the cheese to melt into the toppings while keeping the edges crisp.
3. Add the Toppings
Arrange the roasted butternut squash and thinly sliced apple over the Brie. Scatter the dried cranberries and roughly chopped pecans evenly over the top.
Try to distribute the toppings evenly so each slice has a good combination of creamy cheese, roasted squash, apple, fruit, and crunchy pecans.
4. Bake the Flatbreads
Bake the topped flatbreads for 10–12 minutes, until the Brie is melted, the apples are tender, and the edges of the flatbread are crisp and golden.
5. Make the Hot Honey
While the flatbreads are baking, combine the honey, red pepper flakes, and fresh lemon juice in a small saucepan. Warm over low heat for 1–2 minutes, stirring until smooth. Avoid overheating the honey; it only needs to become warm and easy to drizzle.
6. Finish the Flatbreads
Remove the flatbreads from the oven and drizzle generously with the warm hot honey. Sprinkle with fresh thyme, chopped parsley, and lemon zest, if using.
Let the flatbreads cool for 2–3 minutes before slicing. This gives the melted Brie a moment to settle while keeping the crust crisp.
7. Serve
Slice the flatbreads and serve warm while the Brie is creamy, the flatbread is crisp, and the roasted squash and apple are still tender. Add a little extra hot honey at the table if desired.
Why This Recipe Works
This flatbread brings together several contrasting flavours and textures in one easy dish. The naturally sweet butternut squash and crisp apple pair beautifully with creamy Brie, while dried cranberries and maple syrup add extra sweetness without making the dish one-dimensional.
The pecans provide a satisfying crunch, while the hot honey adds a gentle sweet-spicy finish. Fresh thyme, parsley, and lemon zest brighten the richer ingredients and give the finished flatbread a fresh, aromatic flavour.
Tips for the Best Roasted Butternut Squash & Apple Flatbread
- Slice the squash evenly: Thin, similarly sized slices will roast more evenly and become tender within the suggested cooking time.
- Do not overload the flatbread: Keep the toppings evenly distributed so the flatbread stays crisp around the edges.
- Choose a crisp apple: A firm apple holds its shape better during baking and provides a pleasant contrast to the soft Brie and squash.
- Watch the Brie: Bake just until the cheese is melted and creamy. Overbaking can make the flatbread less crisp.
- Warm the honey gently: Low heat is enough to loosen the honey and combine it with the lemon juice and red pepper flakes.
- Finish just before serving: Add the hot honey and fresh garnishes after baking for the best flavour and texture.
Serving Suggestions
Serve this flatbread warm as an appetiser, light lunch, or centrepiece for a casual meal. Cut it into smaller pieces for sharing at gatherings or serve larger slices alongside a simple green salad.
For an especially cosy presentation, finish each slice with a little extra fresh thyme, lemon zest, or hot honey. The combination of creamy Brie, roasted squash, crisp apple, cranberries, and pecans makes the flatbread satisfying on its own.
Frequently Asked Questions
Can I use naan instead of flatbread?
Yes. Large naan breads work well in this recipe and provide a slightly softer, chewier base. Use the same topping and baking method, keeping an eye on the edges as they crisp.
What type of apple works best?
A crisp apple is ideal because it holds its texture during baking. Choose an apple that you enjoy eating fresh and slice it thinly so it becomes tender without becoming overly soft.
Can I prepare the butternut squash ahead of time?
Yes. The roasted squash can be prepared ahead and kept refrigerated until you are ready to assemble the flatbreads. Allow it to cool before storing, then add it to the flatbread when ready to bake.
Can I make the hot honey less spicy?
Yes. Reduce the amount of red pepper flakes for a milder drizzle, or leave them out if you prefer a simple lemon honey finish.
Can I use another cheese instead of Brie?
Brie gives the flatbread its creamy texture and mild flavour. If needed, another soft melting cheese can be used, although the final flavour and texture will be different.
How should I keep the flatbread crisp?
Avoid adding the hot honey until just before serving. Letting the finished flatbread sit under a generous amount of liquid for too long can soften the crisp edges.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 4 |
| Prep Time | 15 minutes |
| Cook Time | 35–40 minutes |
| Total Time | 50–55 minutes |
| Calories | 520 |
| Protein | 16 g |
| Carbohydrates | 61 g |
| Fat | 26 g |
| Fiber | 6 g |
| Sugar | 27 g |
| Sodium | 720 mg |
Final Thoughts
Roasted Butternut Squash & Apple Flatbread with Brie, Cranberries, Pecans & Hot Honey is an easy way to turn simple seasonal ingredients into something special. The creamy Brie melts into the warm toppings, while the roasted squash, apple, cranberries, and pecans create a delicious mix of sweet, savoury, and crunchy textures.
Finished with warm hot honey, fresh herbs, and lemon zest, this flatbread is best served warm and sliced fresh from the oven. It is simple enough for a casual meal while still feeling special enough to share with guests.
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Roasted Butternut Squash & Apple Flatbread with Brie, Cranberries, Pecans & Hot Honey
- Total Time: 50–55 minutes
Description
A cosy, flavour-packed flatbread topped with tender roasted butternut squash, crisp apple, creamy Brie, sweet dried cranberries, crunchy pecans, and a warm hot honey drizzle. Fresh herbs and lemon add a bright finishing touch to this easy appetiser, lunch, or cosy dinner.
Ingredients
For the Roasted Butternut Squash:
2 cups butternut squash, peeled, seeded, and thinly sliced (280 g)
1 tbsp olive oil (15 ml)
1 tbsp maple syrup (20 g)
½ tsp dried thyme (0.5 g)
¼ tsp cinnamon (0.5 g)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
For the Flatbread:
2 large flatbreads or naan breads (200 g)
6 oz Brie cheese, thinly sliced (170 g)
1 crisp apple, thinly sliced (180 g)
½ cup dried cranberries (75 g)
¾ cup pecans, roughly chopped (85 g)
For the Hot Honey:
3 tbsp honey (63 g)
¼ tsp red pepper flakes (0.5 g)
1 tsp fresh lemon juice (5 ml)
For Garnish (optional):
1 tbsp fresh thyme leaves (3 g)
1 tbsp fresh parsley, chopped (4 g)
1 tsp lemon zest (2 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the thinly sliced butternut squash with olive oil, maple syrup, dried thyme, cinnamon, kosher salt, and black pepper until evenly coated.
2. Spread the squash in an even layer on the prepared baking sheet. Roast for 20–25 minutes, turning the slices halfway through, until tender and lightly caramelised. Remove from the oven and set aside.
3. Reduce the oven temperature to 400°F (200°C). Place the two flatbreads or naan breads on a large baking sheet.
4. Arrange the Brie slices evenly over each flatbread, leaving a small border around the edges.
5. Arrange the roasted butternut squash and thinly sliced apple over the Brie. Scatter the dried cranberries and roughly chopped pecans evenly over the top.
6. Bake the topped flatbreads for 10–12 minutes, until the Brie is melted, the apples are tender, and the edges of the flatbread are crisp and golden.
7. While the flatbreads are baking, combine the honey, red pepper flakes, and fresh lemon juice in a small saucepan. Warm over low heat for 1–2 minutes, stirring until smooth. Do not overheat the honey.
8. Remove the flatbreads from the oven and drizzle generously with the warm hot honey. Sprinkle with fresh thyme, chopped parsley, and lemon zest, if using.
9. Let the flatbreads cool for 2–3 minutes before slicing so the melted Brie can settle while the crust stays crisp.
10. Slice the flatbreads and serve warm. Add a little extra hot honey at the table if desired.
Notes
Slice the butternut squash evenly so the pieces roast at the same rate and become tender within the suggested cooking time. Keep the toppings evenly distributed and avoid overloading the flatbread so the edges stay crisp. Choose a crisp apple that holds its shape during baking and provides a pleasant contrast to the soft Brie and squash. Bake the flatbread just until the Brie is melted and creamy. Overbaking can make the flatbread less crisp. Warm the honey gently over low heat; it only needs to loosen enough to drizzle easily. Add the hot honey and fresh garnishes just before serving for the best flavour and texture. Large naan breads can be used instead of flatbreads with the same topping and baking method. The roasted butternut squash can be prepared ahead and refrigerated until ready to assemble. Reduce the red pepper flakes for a milder hot honey, or leave them out for a simple lemon honey finish. Another soft melting cheese can be used instead of Brie, although the final flavour and texture will be different. Avoid adding the hot honey too early, as excess liquid can soften the crisp edges. Serve warm as an appetiser, light lunch, or centrepiece for a casual meal. Cut into smaller pieces for sharing or serve larger slices alongside a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
