Acorn Squash & Pear Flatbread

As we get deeper into autumn and the chill starts to settle in, the flavors of roasted acorn (or butternut) squash, pear and sweet onion help to ease the transition from the relative warmth of early autumn to the crispness of late fall.
By / Photography By Amy McCoy | September 02, 2015


Preheat oven to 375°.

Toss the acorn squash with olive oil, season with salt and pepper. Arrange in a single layer on a large rimmed baking sheet. Roast until easily pierced with a fork and edges are golden brown, approximately 40 minutes, turning after 20 minutes. Set aside. (May be prepared a day in advance, stored in an airtight container in the refrigerator.)

To prepare flatbreads, preheat oven to 450°.

In a medium skillet over medium heat, sauté the onion (with no oil) until it is soft and translucent, approximately 5 minutes.

Arrange squash, pear and onion atop flatbread. Sprinkle with Gorgonzola (and optional sausage) and walnuts. Season with salt and pepper. Place on a pizza stone or directly on the oven rack (or use the bottom side of a large, rimmed baking sheet) and bake until the edges are golden brown, about 6 to 8 minutes.

Sprinkle thyme, then drizzle with honey and serve it forth.

Note: For different types of pizza shells, be sure to follow the manufacturer’s instructions, as cooking times may vary.

Total cost:
Acorn Squash & Pear Flatbread: $9.55 for 4 servings, $2.39 per serving.

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  • 1 (2-pound) acorn squash, sliced in half lengthwise, seeds removed, halves sliced crosswise ½ inch thick
  • 2 tablespoons olive oil
  • 1 medium (8-ounce) sweet onion, peeled, trimmed, sliced in half lengthwise, halves sliced crosswise ¼ inch thick
  • 1 Top This! pizza shell
  • 1 Anjou pear, cored, halved, sliced lengthwise ¼ inch thick
  • ½ cup crumbled cooked sausage (optional)
  • 2 tablespoons Gorgonzola crumbles
  • 2 tablespoons chopped walnuts
  • 1 teaspoon fresh thyme
  • Honey for drizzling (optional)
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