Squash, spinach and pine nut flatbread with a garlic basil butter

Hello, hello, hello! Today I have another autumnal flatbread for you all to make and devour…




I am going through a huge flatbread obsession at the moment (as you may have noticed in my photos!). Any alternative to a rushed shop bought sandwich for lunch has to be a winner, right? The one I made today is a particularly delicious alternative: whip up a flatbread and pile it high with the best of autumn’s spoils: squash, spinach and garlic.

As I always say, feel free to amend this recipe depending on what you have around your house – maybe slice up an apple and add that into the mix or slice up some chicken breast and sprinkle in on?




Makes 2 flatbread

Prep time: 15 minutes

Cooking time: 30 minutes 


  • 120g plain flour
  • 120ml natural yogurt
  • 1 pinch of salt
  • 1 small butternut squash
  • 1 tbsp olive oil
  • 1 handful safe leaves, chopped
  • salt and pepper
  • 150g mozzarella, torn into chunks
  • 100g, spinach
  • 20g pine nuts
  • 20g Parmesan, grated
  • 50g butter
  • 1 garlic clove, finely chopped
  • 1 small handful basil leaves, chopped


  1. Preheat the oven to 180 degrees.
  2. Cut the squash in half, slice the skin off and scoop the seeds out of the centre. Using a sharp night cut the squash into small bite sized cubes. Place the squash onto a baking tray and mix it together with the sage, olive oil, salt and pepper. Put the tray into the oven to cook for 25- 30 minutes.
  3. In a bowl pour in the flour, yogurt and pinch of salt and use a fork to stir until combined into a dough. Once combined place the dough on a floured surface and knead for a few minutes.
  4. Cut the dough in half and roll each out until 2mm thick and in a circular shape.
  5. Heat a large frying pan to the highest setting and fry each flatbread for five minutes, turning over every minute so that it cooks evenly.
  6. In another frying pan wilt the spinach for a few minutes until soft.
  7. Place the butter in a microwavable bowl and heat for 20 seconds until melted. Stir in the chopped garlic and basil.
  8. Brush each cooked flatbread with half of the butter mixture. Then pile on the spinach, butternut squash and mozzarella. To finish it off sprinkle over the Parmesan and pine nuts and any excess sage leaves.

I hope you enjoy this dish, let me know in the comments what you think!

4 thoughts on “Squash, spinach and pine nut flatbread with a garlic basil butter

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