Roasted Butternut, Caramelized Onion and Goats Cheese Rye Flatbread is comfort food at its best.

For the rye flatbread I used this recipe. They call it squares and slice it into a thin “sandwich”, I prefer keeping it thick and topping it. If you want it to be more portable, you can follow the recipe and cut it in half, filling it with the butternut, onions and goats cheese.

Making your own bread can seem too hard or time consuming, but this is one of the easiest bread recipes I’ve ever made. It’s takes an hour from start to finish and doesn’t involve complicated rise times or special kneading. The dough is sticky, almost like a thick and sticky cake batter – you simply spread it in a pan, let it rise and bake it. Bear in mind when you spread it, it will rise, so go for a thinner layer.


To save time, I roasted the butternut while the bread was rising and caramelized the onions when it was baking.


If you don’t want the hassle of making your own bread, you can use store bought flatbread or naan.

This tastes good both hot and cold, so you can save leftovers for a few days.


Roasted Butternut, Caramelised Onion and Goats Cheese Rye Flatbread

This Roasted Butternut, Caramelised Onion and Goats Cheese Rye Flatbread comes together in one hour. And that includes the time it takes to make the flatbread from scratch. If you've never made bread before this is a great recipe to try.
Course: Mains
Dietary: No Added Sugar, Nut Free, Vegetarian
Servings: 12 slices


  • 1 Rye Flatbread Either the recipe from above or a store bought flatbread
  • 1 medium butternut squash
  • 2 medium onion
  • 100g goats cheese
  • olive oil
  • 1 tsp apple cider vinegar
  • salt and pepper
  • handful fresh parsley


  • Preheat the oven to 200°C
  • Make the rye flatbread. Let it cool for 10 minutes before removing it from the pan. If you’re using pre-made or a bought flatbread, you can warm it up for a few minutes and then add the toppings.
  • Peel the butternut and thinly slice it. I sliced the top into thin circles. For the bottom, I cut it in half, removed the seeds and sliced it into thin slices.
  • Brush the bottom of a baking tray liberally with olive oil. Place the slices, ensuring that they do not overlap (I used two trays). Brush the tops of the butternut with olive oil and sprinkle with salt and pepper. Bake for 15-20 minutes, until the butternut is soft and slightly browned. Remove from oven.
  • While the butternut is baking, slice the onions thinly. Heat a tablespoon of olive oil in a large frying pan and add the onion slices. Turn the temperature on low and cook for 10-15 minutes stirring constantly until the onions are browned. Add a teaspoon of apple cider, some salt and pepper and cook for another minute. Remove from heat.
  • To assemble, top the flatbread with butternut and onions. Crumble the goat’s cheese over the butternut and sprinkle a handful of chopped parsley over the flatbread.
  • Cut into slices and serve. It tastes good hot or cold. If you want it hot, put the prepared flatbread into the oven for 5 minutes to warm up


If you're making the flatbread, roast the butternut while the dough is rising.


Roasted Butternut, Caramlised Onion and Goats Cheese Rye Flatbread




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