Autumn harvest flatbread
Prep time: 15 minsTotal time: 
Autumn harvest flatbread
If you use already-roasted squash, this can be a speedy lunch. Reheat leftovers in the oven or air fryer at 180°C for about 10 minutes (without the rocket)
Prep time: 15 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- ½ butternut squash, cut into wedges
- 2 tbsp olive oil, plus extra to drizzle (optional)
- 1 tsp Inspired to Cook Roast Potato Seasoning (or a mix of onion granules, black pepper and dried rosemary)
- 2 x 200g packs Deli Kitchen Persian Style Flatbreads
- 100g Galbani Dolcelatte Italian Blue Cheese
- 1 x 140g pack figs, sliced
- ½ onion, thinly sliced
- 1 large sprig rosemary, leaves picked and roughly chopped
- handful wild rocket
- 1 tsp runny honey
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. Put the butternut squash in a bowl, add half the olive oil and all the roast potato seasoning, along with a little salt and black pepper, then toss together to coat. Spread out on a baking tray and roast for 25 minutes, or until just soft and starting to brown.
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Divide the flatbreads between two baking trays. Dot over the blue cheese and top with the roasted squash, sliced figs, onion and rosemary leaves. Season, then drizzle over the remaining olive oil and bake for about 12 minutes, swapping the trays around halfway through, until the flatbreads are golden and the cheese has melted.
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Scatter over the rocket, drizzle with the honey and a little extra olive oil, if you like, then slice each flatbread in half to serve.
