How to make Butternut Squash and Walnut Flatbread with Ricotta& Cheese


Butternut Squash and Walnut Flatbread with Ricotta, Pomegranate Glaze & Cheese

This dish features a who’s who of seasonal flavors: pomegranate, cheese, and walnuts for starters. They all work harmoniously so no one has to fight to be the star of the show. How? The sweet, roasted flavor of butternut squash ties them all together perfectly! It’s all served atop a naan flatbread spread with creamy ricotta for an excellent flavor showcase. I am sharing a recipe with your to make Butternut Squash at home.

Delicious Butternut Squash and Walnut Flatbread Recipe


  • 1 Green Onion
  • 2 Naan Flatbreads
  • 6 oz. Butternut Squash, Cubed
  • 2 oz. Walnuts
  • ½ tsp. Red Pepper Flakes
  • 1 oz. Pomegranate Molasses
  • ½ fl. oz. Agave Nectar
  • ½ cup Ricotta Cheese
  • 1 oz. Blue Cheese

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pan
  • 1 Small Bowl

Before You Cook

Take a minute to read through the recipe before you start – we promise it will be time well spent!

  • Preheat oven to 375 degrees.
  • Prepare a baking sheet with foil
  • Thoroughly rinse produce and pat dry
Prepare the Ingredients

Trim and thinly slice green onion on an angle.

Bake the Flatbread

Place naan flatbreads on prepared baking sheet, brush with 1 tsp. olive oil, and bake 12-14 minutes, or until browned and slightly crispy.

Cook Butternut Squash and Walnuts

While naan is baking, heat a medium pan over medium-high heat. Add 2 tsp. olive oil and butternut squash to pan and cook 8-10 minutes, or until squash is easily pierced with a fork and lightly caramelized. Add walnuts to pan and cook 2-3 minutes to toast nuts slightly. Add salt and pepper to taste and set aside.

Make the Pepper Pomegranate Glaze

In a small bowl, combine red pepper flakes (Start with ¼ tsp. of red pepper flakes, taste, and add more, if desired), pomegranate molasses, and agave nectar. Season it with a pinch of salt.

Top the Flatbread

Spread ricotta cheese on baked flatbreads and season with ½ tsp. Salt and ¼ tsp. pepper. Top with butternut squash-walnut mixture and green onion. You can serve the flatbread immediately or pop it back in the oven for another 2 minutes to warm through.

Plate the Dish

Garnish flatbread & Butternut Squash with cheese crumbles and pepper-pomegranate glaze. Cut into wedges and serve.