Kabocha Flatbread with Rosemary Roasted Grapes & Shallots {Recipe}

December 4, 2013

Kabocha flatbread pairs pureed squash with roasted grapes and shallots for a sweet and savory appetizer the whole family will love! Perfect for Thanksgiving hors d’oeuvres or any fall or winter gathering!

Kabocha Flatbread with Rosemary Roasted Grapes and Shallots | This vegetarian and vegan-friendly flatbread pairs pureed squash with roasted grapes and shallots for a sweet and savory appetizer the whole family will love! Perfect for Thanksgiving hors d'oeuvres or any fall or winter gathering! Get the recipe @jlevinsonrd.

As promised, here is the first of some of the new recipes I made this past Thanksgiving. But first, a little summary of how I came up with this idea. You may remember that a few weeks ago I took part in the Recipe ReDux California Table Grapes sponsored recipe contest, for which I grilled grapes and shallots and added them to farro to make this Grilled Grape Farro Salad. The combination of the caramelized grapes and shallots, along with the distinctive flavor of rosemary was fabulous – sweet and savory at once!

Balsamic roasted grapes and shallots make a delicious topping for flatbreads or add in for grain salads. Recipe @jlevinsonrd.

I knew I needed to use this mixture again, and this time I decided to pair it with a puree of roasted kabocha squash on a whole wheat lavash flatbread. This made for a Nutritioulicious hors d’oeuvre that matched the flavors of the season. You can even make it the main dish by adding goat cheese on top and serving with a side salad.

This Kabocha Flatbread will definitely be a repeat in our house and I encourage you to try it in yours!

Kabocha Flatbread with Rosemary Roasted Grapes and Shallots | This vegetarian and vegan-friendly flatbread pairs pureed squash with roasted grapes and shallots for a sweet and savory appetizer the whole family will love! Perfect for Thanksgiving hors d'oeuvres or any fall or winter gathering! Get the recipe @jlevinsonrd

Kabocha Flatbread with Rosemary Roasted Grapes and Shallots

This vegetarian and vegan-friendly flatbread pairs pureed squash with roasted grapes and shallots for a sweet and savory appetizer the whole family will love! Perfect for Thanksgiving hors d'oeuvres or any fall or winter gathering! The squash puree and the roasted grapes can both be made in advance to ease your meal prep - see notes section to find out how.
Course Appetizer, flatbread, Hors D'oeuvre, Pizza
Cuisine Dairy-Free, Egg-Free, Vegetarian
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 24
Calories 80 kcal
Author Jessica

Ingredients

For the Squash:

  • 1 small kabocha squash about 2 pounds
  • 1/2 cup lite silken tofu
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper to taste

For the Grapes and Shallots:

  • Cooking spray
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 3 tablespoons olive oil
  • 2 teaspoons chopped rosemary plus more for garnish
  • 1/2 teaspoon Kosher salt
  • Freshly ground black pepper to taste
  • 4 cups grapes halved lengthwise
  • 8 large shallots thinly sliced

For Flatbread:

  • 4 pieces whole wheat lavash bread

Instructions

To Make Squash:

  1. Preheat oven to roast at 400 degrees F. Roast squash whole for 30-45 minutes, until you can insert fork easily. Set aside until cool enough to handle. Cut squash in half, discard seeds, and scoop flesh into a large mixing bowl. Using an immersion blender, puree squash until smooth. Add tofu, salt, and pepper and puree again. Consistency should be thick, but spreadable.

To Make Roasted Grapes and Shallots:

  1. Reduce oven to 375 degrees F. Coat a large foil-lined baking sheet with cooking spray and set aside.
  2. In a measuring cup or small mixing bowl, whisk together the vinegar, honey, oil, and rosemary. Combine grapes and shallots in a large bowl and coat with balsamic dressing; add salt and pepper.
  3. Spread grapes and shallot mixture on the prepared baking sheet and roast for 20-25 minutes, until mixture is caramelized and grapes are shriveled. Transfer mixture to a bowl or resealable container.

To Assemble:

  1. Bake lavash at 375 degrees F for 3-5 minutes until crisp.
  2. Spread squash puree on flatbread. Top with grape and shallot mixture. Bake for 7 minutes until heated through. Sprinkle with chopped rosemary, cut each flatbread into 12 pieces, and serve.

Recipe Notes

You can make the squash puree and roasted grapes and shallots a day in advance and store in the refrigerator. The squash mixture can also be made further in advance and frozen until ready to use.

Kabocha Flatbread with Rosemary Roasted Grapes and Shallots | This vegetarian and vegan-friendly flatbread pairs pureed squash with roasted grapes and shallots for a sweet and savory appetizer the whole family will love! Perfect for Thanksgiving hors d'oeuvres or any fall or winter gathering! Get the recipe @jlevinsonrd.

Kabocha Flatbread with Rosemary Roasted Grapes and Shallots | This vegetarian and vegan-friendly flatbread pairs pureed squash with roasted grapes and shallots for a sweet and savory appetizer the whole family will love! Perfect for Thanksgiving hors d'oeuvres or any fall or winter gathering! Get the recipe @jlevinsonrd

 What was your favorite appetizer or hors d’oeuvres for Thanksgiving?

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    1. It’s really delicious – I find the kabocha not overly sweet and the roasted grapes and shallots get all caramelized and gooey, so it’s a perfect blend.

    1. Thanks Lauren! I made it when I hosted Thanksgiving a few years ago and it was a huge hit! Hope you get a chance to try it out!