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Maple-Roasted Butternut Squash, Chard, and Sausage Flatbread

By Matthew Jennings From Moveable Feast Season 54, Ep.120
Scott Phillips

Servings: 4

There’s a double dose of pure maple syrup in this hearty flatbread. It flavors the butternut squash and sweetens a vinaigrette that dresses an unusual topping: finely shredded raw chard leaves. The fresh-tasting chard in combination with the savory, salty sausage and creamy ricotta on the flatbread is heavenly.


  • 1 lb. pizza dough, thawed if frozen
  • 1 lb. butternut squash, peeled, halved lengthwise, seeded, and sliced crosswise 1/4 inch thick
  • 3 Tbs. pure maple syrup
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Semolina or cornmeal, for dusting the pan
  • 1/2 small red onion, thinly sliced (3/4 cup)
  • 1 Tbs. fresh thyme, coarsely chopped
  • 6 oz. fresh pork sausage (hot or sweet), removed from casings if necessary, and crumbled
  • 6 oz. fresh whole-milk ricotta (3/4 cup)
  • 3/4 oz. finely grated Pecorino Romano (3/4 cup using a rasp grater)
  • 1 tsp. apple cider vinegar
  • 2 cups very thinly sliced Rainbow chard leaves

Nutritional Information

  • Calories (kcal) : 590
  • Fat Calories (kcal): 200
  • Fat (g): 22
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 40
  • Sodium (mg): 1360
  • Carbohydrates (g): 77
  • Fiber (g): 4
  • Protein (g): 22


  • Position a rack in the center of the oven and heat the oven to 450°F. Let the pizza dough stand at room temperature while you roast the squash.
  • In a large bowl, toss the squash with 2 Tbs. of the maple syrup, 1-1/2 tsp. of the oil, 1/4 tsp. salt, and 1/8 tsp. pepper. Spread it in a single layer on a large heavy-duty rimmed baking sheet and roast until tender and lightly browned, about 12 minutes. Let cool to warm.
  • Dust another large heavy-duty rimmed baking sheet with semolina or cornmeal. On a lightly floured work surface, roll the dough into a 1/4-inch-thick oval; transfer to the prepared baking sheet.
  • Lower the oven temperature to 425°F. In the large bowl, gently toss the squash, onion, thyme, 1-1/2 tsp. of the remaining oil, 1/2 tsp. salt, and 1/4 tsp. pepper
  • Scatter the squash mixture evenly over the dough, then scatter the sausage and teaspoonfuls of ricotta all over. Sprinkle with the pecorino and bake until the crust is golden-brown and crisp, about 30 minutes.
  • In a large bowl, whisk the remaining 1 Tbs. syrup and 1 Tbs. oil, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chard to the bowl, and toss to coat. Scatter the chard over the flatbread. Cut into pieces and serve.

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Rate or Review


  • TheEarlofGrey | 02/07/2016

    This seems like such an odd combination of flavors. But it is so good! My veggie-avoidant kids actually ask for this, THAT'S how good it is. I agree with a previous reviewer - as long as I don't call it pizza, everyone eats it happily. Yummy.

  • SeeBeth | 11/14/2015

    This was stellar! I used less onion and thyme th what was called for. The second time around, I substituted goat cheese for ricotta and pancetta for sausage, using slightly less of each. My husband is a pizza traditionalist but -- as long as I called it flatbread ??-- he very much enjoyed it.

  • CheerieDearie | 12/29/2014

    Excellent!! I used trader joes fresh pizza crust to make two flatbreads. Served as appetizer for holiday party. Used cream cheese instead of ricotta since I had that on hand. Sweetness of the maple syrup coated squash complemented by saltiness of the sausage and then contrast with the slight bite of the vinegar on the chard. Just explosion of yumminess!! Great texture. Excellent.

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