Gluten Free Acorn Squash Flatbread Recipe

I am so excited to share this unique Acorn Squash Flatbread recipe with you! As I kid, I loved Summer. As a grown up, there is nothing I crave more than the cooler weather, the changing colors and the slower pace of Fall! It’s the calm before the holiday storm. The air is crisp, the days are short and Fall flavors are absolutely delicious!

While right now is a great time to make this recipe, these flavor combos will carry well through all the cooler months. Be sure to bookmark this post and add it to your holiday menus. It makes a wonderful appetizer or main course. It looks way more complicated than it really is to make and will be a sure-fire success every time you serve it.

The best part? Well, you can tell by looking at it, it’s delicious. But I’d never post a recipe that wasn’t loaded with plant forward nutrition and designed to actually make you feel good. These cooler months and the busyness of the holidays can make it way too easy to over-indulge, leaving you feeling large and sluggish. The plant powered focus of this dish will leave you feeling super charged and satisfied. It’s a win in so many ways.

This dish is also gluten free, which you would never know from the chewy yet crunchy texture of the Gluten Free Seasoned Cauliflower Flatbread base. I have been in love with the Plant Forward, clean ingredient products that Rich Products has been producing and I can’t wait to add this one to the Clean & Colorful Kitchen. This seasoned cauliflower flatbread fun, flavorful and looks quite fancy. And the coolest part? Cauliflower is literally the first ingredient. It’s already par-baked so it’s really easy to use.

So dig in, share and enjoy this recipe and all the cool weather flavors it delivers this year and beyond!

Gluten Free Acorn Squash Flatbread Recipe: Ingredients & Directions:

Flatbread Base

• 1 –  12” X 5” Gluten Free Seasoned Cauliflower Flatbread (frozen)

Directions: This crust is already par baked. I like to put it in the oven just to let it defrost a little before adding toppings. You can place it directly on the rack at 425 just for 5-7 minutes.

White Bean Puree:

• 11 oz Canned Navy Beans (5 oz if cooking from dried)
• 2 cloves Garlic
• 3/4 oz Olive Oil
• 1 Tbsp Water
• 1 tsp Balsamic Vinegar
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Directions: Add all ingredients to a food processor or blender and blend until well combined.

Broiled Veggies

• 6 oz Acorn Squash (about ½ large squash)
• 6 oz Honeydew Melon
• 1 ¼ tsp Olive Oil
• ¼ tsp Black Pepper

Directions:

1. Preheat your broiler and spray baking pan with oil.
2. Cut acorn squash in half and remove seeds. Cut into very thin crescents, about ¼” thick. Toss with half the olive oil and pepper. Evenly place on a baking sheet and place in the broiler for 5-7 minutes. Time will vary based on how thin you sliced it and how hot your broiler is. They cook and crisp up quickly, but you still want them to be fork tender.
3. Cut the melon into wedges, remove the seeds and rind then slice into ¼’ thick slices. Toss in remaining oil and black pepper. Evenly place on a baking sheet and place in the broiler for 3-5 minutes. Time will vary based on how thin you sliced it and how hot your broiler is. But they brown even quicker than the squash and will not get crispy.

Balsamic Glaze

• ½ cup Balsamic Vinegar
• ½ Tbsp Agave or Honey

Directions: You can buy a balsamic glaze already made. But if you want to make it yourself, just add ingredients to a small sauce pan on low heat. Let it simmer 12-15 minutes, until the liquid is reduced by half and it sticks to the back of a spoon.

Other Toppings:

• 1 oz Baby Arugula
• .25 oz Pistachios, chopped

Putting your Gluten Free Acorn Squash Flatbread together:

1. Evenly spread all the white bean puree over the base of the flatbread.
2. Top with arugula and evenly spaced broiled squash and melon.
3. Sprinkle with pistachios.
4. Return to broiler for just a quick 2-3 minutes to crisp up the crust a bit.
5. Drizzle with 1-2 tsp of the balsamic glaze (a little goes a long way). Cut into thirds then crosswise to make 6 pieces. Makes 3 servings, 2 slices per serving.

Per Serving Gluten Free Acorn Squash Flatbread Nutrition: 430 calories, 15g protein, 15g fat, 60g carbs, 8g fiber, 8g sugar, 15% daily Calcium and 20% daily Iron and Potassium.

I so hope you enjoy this Acorn Squash Flatbread recipe as much as we have! Be sure to check out the full line of plant based, gluten free and keto pizza crust and flat bread options from Rich Products. They really are changing the pizza game and making clean eating, easier!

*This post is sponsored by Rich Products. While I did receive compensation for this post, trust that all comments and recommendations are 100% authentic and based on my experience with the products.