Savory Butternut Squash & Gruyere Flatbreads with Apple Cider Caramelized Onions

…and blistered cherry tomatoes, andd honey drizzle.  YUP.

If you’ve ever imagined taking one giant, crispy-cozy bite of Fall, this would be it.  It’s bursting with that homey/comforting seasonal goodness, it looks all sorts of autumn, and it makes your house smell UH-mazing, which might be the most important part.

Also – apple cider caramelized onions?  Howww am I just thinking of this?  So. Epic.

I know butternut squash is one of those favorite fall foods everyone’s obsessed with, but if I’m being honest, I’ve only just discovered a taste for it.  Not that I was a hater or anything, it wasn’t a full-blown “I hate kale!” / “I hate people who eat kale!” / “Okay… I kind of like kale” situation, which I’m still kinda embarrassed over.  It was more of an “Ehh, isn’t it just a sweet potato?” sort of negligence that comes from a lifetime of thinking you’re right about everything.  So when I found out that the two were actually different and that you can buy le butternut cubed and peeled, my impatient self decided to give it a whirl.

And by whirl, I mean roast.  And by roast, I mean yaassss!!!  This stuff is good.

No surprise, but after just one taste I immediately fell into an obsessive compulsive butternut squash love affair, and we’ve been ride-or-die ever since.  The taste is sweet, the texture is tender, and there’s a lingering nutty flavor that I’m totally crazy for, so it fits my palate perfectly.  I’ve prepped it the same every time – dressed in EVOO with a basil & sage + salt & pepper seasoning – but somehow each roast tastes better than the last.  For these flatbreads I decided to jazz up my basic scheme by adding in cherry tomatoes, a seriously kick-ass decision that lent a wonderful pop of color and an even better hit of savory sweetness.  And then there was the choice to use grueyere, whose mild nutty flavor and creamy consistency worked perfectly against my butternut notes.  And the onions!!!  These onions.

Seriously next-level.

Apple cider vinegar might not be something you have lying around your cabinets, but trust me – you should.  Not only does it boost your immune system, give you energy, and provide a whole slew of other health benefits, it’s an unexpected ingredient perfect for amping up simple flavors.  That’s exactly what happened with these onions, and ohemgee was it faboosh.  Equal parts tart and buttery with a lingering apple flavor, these are the most rustic, fall-tastic onions ever, and I am not at all biased in saying that.  Tossed onto the flatbreads they add a balancing tang to the sweet and savory butternut + cherry tomato mix, and if you want to know whether you can eat them by the spoonful, I say yes, of course.

The great thing about these flatbreads is that they are so crazy versatile, you can literally make them for any occasion.  Lunch, dinner, brunch?  Check, check checkkkk – this delivers.  And that little drizzle of honey I added at the end?  Swoon!  Brings out all those luscious flavors into one delicious autumn treat that you can really dig your booties into.

And yes, I love Fall clothes as much as I love Fall food.  #duh

Savory Butternut Squash & Gruyere Flatbreads with Apple Cider Caramelized Onions


  • 20 oz Cubed Butternut Squash
  • 10 oz Cherry Tomatoes (diced)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp Basil
  • 1 tsp Sage
  • 1/2 tsp Sea Salt & Coarse Black Peppercorn – approx.
  • 1 1/2 cups Yellow Onion (diced)
  • 2 1/2 tbsps Butter
  • 1 1/2 tbsps Apple Cider Vinegar
  • 2 Whole Wheat Flatbreads (7″ each)
  • 1 1/2 cups Shredded Gruyere Cheese
  • 2 tbsps Honey
  • Fresh Sage for topping


  1. Preheat oven to 450F.  Next, in large roasting pan combine butternut squash, cherry tomatoes, EVOO, basil, sage, and salt & pepper, tossing well to coat.  Roast for 35 minutes until squash is tender and tomatoes have blistered, then remove from oven until needed.
  2. While squash and tomatoes roast, in large skillet melt butter over medium flame, then add in onions and apple cider vinegar.  Slowly caramelize onions, tossing as needed until lightly browned, ~10-12 minutes.
  3. When all veggies are prepped, coat flatbreads with a thin layer of gruyere, then pile with squash, tomatoes, and onions.  Top with more cheese, then bake at 350F for 10-15 minutes until melted and bubbly.  Remove from oven, drizzle with honey and sprinkle with fresh sage, then immediately plate and serve.

soo good.