HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAutumn Squash And Pesto Flatbread
Autumn Squash and Pesto Flatbread

Autumn Squash and Pesto Flatbread

with Red Onions and Parmesan Cheese

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Enjoy this season’s best produce on a tomato-topped flatbread. Between sweet butternut squash, creamy pesto and crunchy pepitas, this dinner will leave you dreaming about opening a pizzeria.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

170 g

Butternut Squash, cubes

56 g

Red Onion

1 tbsp

All-Purpose Flour


280 g

Pizza Dough


28 g


260 g

Roma Tomato

¼ cup

Tomato Pizza Sauce

56 g

Parmesan Cheese, shredded


2 tbsp


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3226 kJ
Calories771 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate87 g
Sugar9 g
Dietary Fiber6 g
Protein39 g
Cholesterol50 mg
Sodium1387 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Rolling Pin
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to roast the squash, onions and bake the pizza). Start prepping when the oven comes up to temperature!


Wash and dry all produce.* On a baking sheet, toss the squash and onions with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.


Meanwhile, sprinkle the flour on your counter. Using a rolling pin, roll out the dough balls into a rough 9x10-inch rectangle. Place it on a parchment-lined baking sheet and prick all over with a fork. Bake in the centre of the oven until lightly golden, 15-16 min. (If you’re making pizza for 4 people, use 2 baking sheets. Adjust your extra oven racks as close to the centre as possible to accommodate all the baking sheets.)


Meanwhile, cut the tomatoes into 1/4-inch round slices. When the dough is lightly golden, spread the tomato sauce over the crust.Top with the tomato slices and sprinkle with pepitas. Return to the oven and bake until the tomatoes soften slightly, 6-7 min.


When the squash and onions are roasted, scatter them all over the pizza. Dollop with the pesto and sprinkle with Parmesan.


Cut the pizza into slices and divide between plates.