This Fall Flatbread is a fresh, easy way to bring those cozy autumn flavors to your table. Made with Isernio’s Hot Italian Chicken Sausage, roasted butternut squash, creamy goat cheese on a toasty flatbread, it’s healthy, stylish, and ready in a snap. Whether served as a trendy appetizer at a fall party or paired with a crisp salad for a light dinner, it’s simple to assemble and full of seasonal flair.
Fall Flatbread with Isernio’s Sausage, Roasted Squash & Goat Cheese
Ingredients
- 1 Isernio’s Hot Italian Chicken Sausage Roll
- 2 flatbreads (about 6–8 inches each)
- 1 cup butternut squash, peeled and cut into ½‑inch cubes
- ¼ cup thinly sliced red onion
- 3 oz goat cheese, crumbled
- 1 tablespoon olive oil
- ½ teaspoon dried thyme (or 1 teaspoon fresh, chopped)
- Salt and pepper, to taste
- .
- Garnish: handful of baby arugula & drizzle of balsamic glaze
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Roast the squash: Toss butternut squash cubes with half the olive oil, thyme, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 20–25 minutes, until tender and lightly caramelized.
- Cook the sausage: While the squash roasts, heat remaining olive oil in a skillet over medium heat. Brown the sausage over medium heat in a large skillet, breaking it into small pieces with a wooden spoon. Cook until everything is fully cooked and no longer pink, 6-8 minutes. Remove from heat.
- Assemble the flatbreads: Place flatbreads on a clean baking sheet or pizza stone. Divide roasted squash, cooked sausage, and red onions evenly across each flatbread. Sprinkle crumbled goat cheese over the top.
- Bake: Place flatbreads in the oven and bake for 8–10 minutes, or until the edges are crisp and the goat cheese just begins to melt.
- Finish & serve: Remove from the oven. Top with a handful of fresh arugula and finish with a light drizzle of balsamic glaze. Enjoy warm, alongside a crisp fall salad or as an appetizer for gatherings.
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