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3 pieces of butternut squash walnut flatbread on white plate

Savory Butternut Squash Walnut Flatbread

Melissa Altman-Traub
This vegan butternut squash walnut flatbread is the perfect party appetizer or savory light meal. It is quick to make and bursting with flavor.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Main Course
Cuisine American
Servings 4
Calories 352 kcal


  • 1 pound pizza dough, made with half whole wheat flour
  • 1 cup hummus
  • 2 cups butternut squash cooked, peeled, and diced
  • 1 cup walnuts chopped
  • 1 cup green onions chopped
  • ½ cup dried cranberries
  • 1 cup broccoli raw, chopped
  • 1 tablespoons fresh basil cut in thin strips


  • Preheat oven to 400°F.
  • Spray the baking sheet with non-stick spray. Stretch out the pizza dough on the baking sheet to about 12 x 18 inches.
  • Spread the hummus evenly over the pizza dough, leaving about a half of an inch for the crust.
  • Distribute the butternut squash, walnuts, green onions, dried cranberries, and broccoli over the hummus layer.
  • Bake for 20 minutes or until the crust is lightly browned.
  • Top with the cut basil leaves.


If using a thinner crust such as a pre-made flatbread or pita bread, check for doneness starting at 12 minutes to prevent burning.
Calorie information is from Very Well Fit
Keyword flatbread, Vegan, walnuts, Winter squash