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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 Levinson

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.