Roasted Honey Nut Squash & Pesto Arugula Flatbread
There’s something special about those in-between seasons — when summer herbs are still hanging on, but the air hints at fall. This Roasted Honey Nut Squash & Pesto Arugula Flatbread is my go-to for that moment. It bridges bright, herb-packed flavors with the cozy sweetness of roasted squash, all layered over a golden, toasty flatbread.
Honey nut squash is like the more sophisticated cousin of butternut — smaller, richer, and naturally caramel-sweet when roasted. Paired with a swirl of walnut basil pesto, tangy goat cheese, and a handful of peppery Organicgirl Baby Arugula, it strikes the perfect balance of comfort and freshness.
Whether you use your favorite store-bought naan or make a quick homemade flatbread (ready in just 15 minutes!), this recipe feels effortless yet elevated — ideal for a casual weeknight dinner or a cozy weekend lunch.
It’s one of those dishes that looks restaurant-worthy but comes together easily in your own kitchen — a celebration of the late-summer-to-fall transition, one slice at a time. Let’s get cookin’!
HOMEMADE FLATBREAD
1 cup all-purpose flour
1 tsp baking powder
½ tsp kosher salt
½ cup Greek yogurt (whole milk preferred)
1 tbsp good olive oil
Extra flour and oil for rolling and cooking
HOMEMADE PESTO
2 cups fresh basil leaves, packed
½ cup toasted walnuts
1-2 garlic cloves
½ cup freshly grated Parmesan cheese
¼ - ½ cup good extra-virgin olive oil
1 tbsp fresh lemon juice
Salt and pepper, to taste
TOPPINGS
1 medium-sized honey nut squash (about 1 lb), peeled, seeded, and cut into ½-inch cubes
2 tbsp olive oil
¾ tsp kosher salt
¼ tsp freshly cracked black pepper
½ tsp chili flakes
½ cup basil pesto (homemade (above) or store bought)
1 cup baby arugula
¼ cup crumbled goat cheese
2 tsp toasted pepitas
Drizzle of hot honey
FOR SERVING
* Flakey salt, I love Maldon!
Instructions
1. Make the Homemade Flatbread (Optional, 15 mins)
In a bowl, whisk together flour, baking powder, and salt.
Stir in Greek yogurt and olive oil until a shaggy dough forms.
Knead gently on a lightly floured surface for 1–2 minutes until smooth.
Cover and rest 5 minutes.
Divide dough into 4 pieces and roll each into ⅛-inch ovals.
Heat a skillet over medium-high heat, brush with oil, and cook each flatbread 1–2 mins per side until puffed and golden.
Keep warm under a clean kitchen towel.
(Skip this step if using store-bought naan or flatbread.)
2. Roast the Honey Nut Squash
Preheat oven to 400°F (200°C).
Arrange squash wedges on a parchment-lined baking sheet.
Toss with olive oil, salt, pepper, and chili flakes if using.
Roast for 25–30 minutes, flipping halfway through, until edges are caramelized and centers are creamy.
3. Warm the Flatbread
If using store-bought naan, warm directly on the oven rack for 3–5 minutes until soft and slightly crisped.
If using homemade flatbread, you can skip this step — they’ll already be warm.
4. Assemble and Serve
Spread a generous layer of pesto over each flatbread.
Arrange roasted honey nut squash wedges evenly over the top.
Top with baby arugula, goat cheese crumbles, toasted pepitas, and hot honey.
Slice into wedges and serve warm. Enjoy!
