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