Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb pizza or flatbread dough, room temperature
- 2 cups 1/2-inch butternut squash cubes (about 1 lb squash)
- 2 large yellow onions, thinly sliced
- 1 cup raw cashews + water for soaking
- 3.5 tbsp olive oil, divided
- 3 tbsp water (for cashew cream, plus more as needed)
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast (optional, for cheesy flavor)
- 2 small garlic cloves (1 for onions, 1 for cream)
- 2–3 tbsp chopped fresh sage leaves
- 2 tsp maple syrup, divided
- 1 tsp balsamic vinegar
- Salt, black pepper, small pinch cinnamon, small pinch smoked paprika
- Optional: red pepper flakes, flaky salt, extra sage for garnish
Do This
- 1. Soak cashews in hot water 30 minutes. Preheat oven to 425°F (220°C). Let dough rest at room temperature.
- 2. Toss squash with 1 tbsp olive oil, 1 tsp maple syrup, salt, pepper, tiny pinch cinnamon and smoked paprika. Roast 20–25 minutes, flipping halfway.
- 3. In a skillet, cook onions in 1.5 tbsp olive oil with salt on medium-low, stirring often, until deep golden (20–25 minutes). Finish with balsamic, 1 tsp maple syrup, and minced garlic.
- 4. Drain cashews; blend with 3 tbsp water, lemon juice, nutritional yeast, garlic, 1 tbsp olive oil, salt, and pepper until very smooth, adding water by the teaspoon if needed.
- 5. Stretch dough on parchment to a rustic rectangle or oval (about 10×14 in / 25×35 cm). Optional: par-bake 5 minutes.
- 6. Spread cashew cream over dough. Top with roasted squash, caramelized onions, and chopped sage.
- 7. Bake 12–15 minutes until crust is golden and crisp. Garnish with more sage, black pepper, and optional red pepper flakes. Slice and serve hot.
Why You’ll Love This Recipe
- Balanced sweet and savory flavors: roasted butternut squash, deeply caramelized onions, and fresh sage play beautifully together.
- Creamy, dairy-free cashew sauce gives you all the comfort of a cheesy flatbread, without any actual cheese.
- Perfect for entertaining: looks impressive, slices easily, and tastes great hot or at room temperature.
- Make-ahead friendly: the squash, onions, and cashew cream can all be prepped in advance for easy weeknight assembly.
Grocery List
- Produce: 1 small butternut squash, 2 large yellow onions, 1 head garlic, 1 lemon, 1 small bunch fresh sage
- Dairy: None required (optional: grated Parmesan, goat cheese, or mozzarella for serving if not vegan)
- Pantry: 1 lb pizza/flatbread dough, raw cashews, olive oil, maple syrup, balsamic vinegar, nutritional yeast, salt, black pepper, ground cinnamon, smoked paprika, red pepper flakes (optional)
Full Ingredients
For the Cashew Cream
- 1 cup raw cashews
- Hot water for soaking
- 3–5 tbsp water for blending (start with 3 tbsp, add more as needed)
- 2 tbsp freshly squeezed lemon juice (about 1 lemon)
- 2 tbsp nutritional yeast (optional, for a cheesy flavor)
- 1 small garlic clove
- 1 tbsp extra-virgin olive oil
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/2 tsp maple syrup (optional, to echo the sweetness of the squash)
For the Roasted Butternut Squash
- 2 cups butternut squash, peeled and cut into 1/2-inch cubes (about 1 lb whole squash)
- 1 tbsp extra-virgin olive oil
- 1 tsp pure maple syrup
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground cinnamon
- 1/8 tsp smoked paprika (optional, for a subtle savory-smoky note)
For the Caramelized Onions
- 2 large yellow onions, thinly sliced (about 4 cups packed)
- 1 1/2 tbsp extra-virgin olive oil
- 1/2 tsp fine sea salt
- 1 small garlic clove, minced
- 1 tsp balsamic vinegar
- 1 tsp pure maple syrup (optional, enhances caramelization)
- Freshly ground black pepper, to taste
For the Flatbread
- 1 lb pizza or flatbread dough, at room temperature for at least 30 minutes
- 1–2 tsp extra-virgin olive oil, for brushing the crust
- 2–3 tbsp fresh sage leaves, finely chopped
- Extra fresh sage leaves, left whole, for garnish (optional)
- Freshly ground black pepper, to finish
- Red pepper flakes, to taste (optional, for gentle heat)
- Flaky sea salt, for serving (optional)
- All-purpose flour or cornmeal, for dusting the work surface
Step-by-Step Instructions
Step 1: Soak the Cashews and Preheat the Oven
Place the raw cashews in a heatproof bowl and cover with very hot tap water or recently boiled water. Let them soak for at least 30 minutes to soften. This helps them blend into an ultra-smooth, creamy sauce.
Meanwhile, adjust your oven rack to the middle position and preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. If you are using a pizza stone, place it in the oven while it preheats.
Take the pizza or flatbread dough out of the refrigerator (if chilled) and let it sit at room temperature for at least 30 minutes. This makes stretching and shaping the dough much easier and helps prevent it from springing back.
Step 2: Prep and Roast the Butternut Squash
Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Cut into 1/2-inch cubes and measure out 2 cups. Place the cubes on the prepared baking sheet.
Drizzle the squash with 1 tbsp olive oil and 1 tsp maple syrup. Sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, 1/8 tsp cinnamon, and 1/8 tsp smoked paprika (if using). Toss to coat, spreading the cubes out in a single layer with a bit of space between them so they roast rather than steam.
Roast for 20–25 minutes, flipping the cubes once halfway through, until the edges are lightly caramelized and the centers are tender when pierced with a fork. Remove from the oven and set aside. Leave the oven at 425°F (220°C) for baking the flatbread.
Step 3: Slowly Caramelize the Onions
While the squash roasts, heat a large skillet over medium heat. Add 1 1/2 tbsp olive oil. When the oil shimmers, add the sliced onions and 1/2 tsp salt. Toss to coat the onions evenly in the oil and salt.
Reduce the heat to medium-low and cook, stirring every few minutes, for 20–25 minutes. The onions should gradually soften, turn golden, and then deepen to a rich amber color. If they start to brown too quickly or scorch on the edges, lower the heat and add a splash of water to deglaze the pan.
When the onions are deeply caramelized, stir in the minced garlic, 1 tsp balsamic vinegar, and 1 tsp maple syrup (if using). Cook for 1–2 minutes more, just until fragrant and glossy. Season with freshly ground black pepper to taste. Remove from the heat and set aside.
Step 4: Blend the Cashew Cream
Drain the soaked cashews and rinse them under cool water. Add them to a blender along with 3 tbsp fresh water, 2 tbsp lemon juice, 2 tbsp nutritional yeast (if using), 1 small garlic clove, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp maple syrup if you want a gentle sweetness.
Blend on high until completely smooth and silky, scraping down the sides as needed. This may take 1–3 minutes depending on your blender. If the mixture is too thick to blend easily, add more water 1 teaspoon at a time until it reaches a spreadable, sour-cream-like consistency. Taste and adjust seasoning, adding more salt, pepper, or lemon juice as desired. Set aside.
Step 5: Shape and (Optionally) Par-Bake the Flatbread Crust
Lightly dust your work surface with flour or sprinkle a sheet of parchment paper with a little flour or cornmeal. Place the dough on the surface and gently press it into a rectangle or oval. Using your fingertips and knuckles, stretch the dough into a rough 10 x 14-inch (25 x 35 cm) shape, leaving the edges slightly thicker for a soft, pillowy crust.
Transfer the dough (on the parchment, if using) to a baking sheet or preheated pizza stone. Lightly brush the outer edge of the crust with 1–2 tsp olive oil to encourage browning.
For a crisper bottom, you can par-bake the dough for 5 minutes before adding toppings. Remove from the oven and let it cool just enough to handle.
Step 6: Assemble the Flatbread
Spread a generous layer of cashew cream over the dough, leaving a 1/2-inch border around the edges. Depending on how saucy you like your flatbread, you may use all of the cashew cream or reserve a few tablespoons for drizzling at the end.
Scatter the roasted butternut squash evenly over the cashew cream. Spoon the caramelized onions over the top, distributing them so that each bite will have a mix of squash and onion.
Sprinkle the flatbread with 2–3 tbsp finely chopped fresh sage, reserving a few whole leaves for garnish after baking if you like.
Step 7: Bake, Garnish, and Serve
Return the assembled flatbread to the 425°F (220°C) oven. Bake for 12–15 minutes, or until the crust is golden brown on the edges, the bottom is crisp, and the toppings are hot and just starting to pick up a bit of color.
Remove from the oven and let cool for 3–5 minutes to set slightly. Garnish with extra fresh sage leaves, a sprinkle of freshly ground black pepper, a pinch of red pepper flakes (if using), and flaky sea salt to taste. If desired, drizzle with any reserved cashew cream.
Slice into 8–10 pieces and serve warm. This flatbread is wonderful on its own, or alongside a simple green salad.
Pro Tips
- Do not rush the onions. True caramelization takes time. Keeping the heat at medium-low and stirring regularly will give you deep, sweet flavor without burning.
- Use very hot water for soaking cashews. If you are short on time, soak them in just-boiled water and cover the bowl; they will soften faster and blend more smoothly.
- Room-temperature dough is key. Cold dough snaps back and is hard to stretch. If it resists, let it rest for 5–10 minutes, then try again.
- Adjust cream thickness thoughtfully. A thicker cashew cream will stay in place and feel richer; a slightly thinner one will seep into the crust and mimic a saucy white pizza.
- Layer toppings evenly. Try to distribute the squash and onions so every slice gets both sweet squash and lots of jammy onions.
Variations
- Cheesy (not vegan) version: Sprinkle 1–1 1/2 cups shredded mozzarella, fontina, or crumbled goat cheese over the cashew cream before adding the squash and onions. Or skip the cashew cream and use ricotta or mascarpone as the base.
- Gluten-free flatbread: Use your favorite gluten-free pizza dough or prepared gluten-free flatbread rounds. Watch the baking time, as thinner bases may cook faster.
- Hearty add-ins: Add a handful of toasted walnuts or pecans, or scatter some cooked and crumbled Italian sausage or crispy chickpeas over the top before baking for extra protein and texture.
Storage & Make-Ahead
This flatbread keeps well and reheats nicely. Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 375°F (190°C) for 8–10 minutes, or until warmed through and crisp at the edges.
To plan ahead, you can prepare components in advance: roast the butternut squash and caramelize the onions up to 3 days ahead and store them separately in the fridge. The cashew cream can be made up to 4 days in advance and kept refrigerated in a sealed jar. On the day of serving, simply stretch the dough, assemble, and bake.
Flatbread can also be cooled completely, tightly wrapped, and frozen for up to 1 month. Reheat from frozen at 375°F (190°C) for 15–20 minutes, until hot and crisp.
Nutrition (per serving)
Approximate values for 1 of 4 servings (will vary with exact ingredients and dough): about 640 calories, 24 g fat, 9 g saturated fat (if using added cheese; lower if fully vegan), 85 g carbohydrates, 7 g fiber, 13 g protein, 11 g sugar, and a good amount of vitamin A and vitamin C from the butternut squash.
