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Maple Flatbread with Delicata Squash, Pancetta & Apples

Delicata squash grows abundantly in the autumn and can be used in a plethora of recipes throughout the season. For as long as your squashes last, we recommend trying them as flatbread topping at least once! They’re sweet and savory tasting notes pair well with salty pancetta and a drizzle of pure maple syrup. This recipe can be put together with ease, and quickly, for a weeknight dinner.



Prep time


Cook time



  • 1 pre-baked flatbread, store bought​
  • 4 oz pancetta​
  • 1 small delicata squash, sliced in rounds and seeded​
  • 1/2 teaspoon caraway seeds​
  • Salt and pepper​
  • 1 apple, thinly sliced​
  • 1/2 tablespoon olive oil​
  • 1/2 cup ricotta​
  • 1 tablespoon maple syrup, plus more for drizzling​
  • 1/4 teaspoon red chili flakes​
  • 3 cloves garlic, minced​
  • 1/2 cup shredded mozzarella​
  • 1 small shallot, sliced​
  • 1/2 teaspoon rosemary, minced​


  1. Preheat oven to 425°F.
  2. Place the flatbread on a rimmed baking sheet.
  3. In a cast iron skillet, cook the pancetta until it’s browned, and the fat is rendered.
  4. Using a fish spatula, or slotted spoon, transfer the pancetta from the pan to a plate lined with a paper towel, leaving the fat in the skillet.
  5. Cook the delicata squash in the pancetta fat over medium heat with the caraway seeds and salt and pepper, to taste. A sprinkle of each will do. The delicata should be soft and lightly golden, about 10 minutes.
  6. In a small bowl, mix the ricotta with the maple syrup, pepper and garlic until everything has been combined thoroughly.
  7. Smear the 1/2 tablespoon of olive oil over the flatbread. Spoon the ricotta mixture over the flatbread and sprinkle the mozzarella over. Top with squash, pancetta, sliced shallot and apple slices.
  8. Bake for 8-10 minutes and top with minced rosemary and a drizzle of maple syrup!



8 oz Glass


12 oz Glass

Organic 12 oz Squeeze Bottle

12 oz Squeeze Bottle


3.4 oz Jug


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