Winter Squash Cheese Flatbread

This cheese flatbread is actually made with squash as the main star! It’s a delicious and tasty squash recipe made into a rich cheesy flatbread! 

squash bread

Last week I shared the recipe for our Winter Squash Bread. Thanks for going crazy over it. Or as my pre teen daughter would say, “cray, cray.”

Other weird terms that have entered our house this year?

“Yolo” (You only live once).

“Swag” (According to Wiki: appearance, style, or the way he or she presents themselves.” ‘He’s got a killa swag.’ It also means paraphernalia, like concert t-shirts or posters).

“Boss” (Cool, awesome).

Whenever she uses them, she meets three four sets of eyes rolling. It’s hilarious the first 400 million times you hear it. 401? Not so much.

cheese flatbread

I love having a preteen, but sometimes it can get a little tough around here with her exerting her independence and my two year old fiercely trying to show me she can too now that she’s a “big girl.”  And then there is my son who is stuck between two girls who has to show his independence from his sisters.

I know why I’m so tired all of the time.

This winter squash cheese flatbread is one of the best you’ll eat. Full of good stuff, it’s a light and airy flatbread that tastes great! Have it for lunch, make it up and freeze then reheat it, or have it as an after school snack.

Winter Squash Cheese Flatbread


  • 2 .25oz pkgs active dry yeast (2 1/4 tsp)
  • 1 cup warm water
  • 1 1/4 cup mashed cooked butternut squash
  • 1 cup warm milk (almond milk okay to substitute)
  • 2 eggs, lightly beaten
  • 1/3 cup butter, melted
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 7 to 7-1/2 cups all-purpose flour (can substitute half whole wheat and half all purpose flour. Do not substitute all whole wheat or bread will not turn out)
  • Grated Cheddar Cheese (we used Cabot 1%) (1-2 cups)
  • Grated Mozzarella Cheese (1-2 cups)
  • Italian Seasoning (approximately 1 tbsp)


  1. In a mixing bowl with the bread hook attached (or in your breadmaker) dissolve yeast in water. Allow yeast to sit for approximately five minutes.
  2. Add in the squash, milk, eggs, butter, sugar and salt. Set breadmachine to dough setting, or with the mixer begin to stir the mixture together on low speed.
  3. Gradually begin to add the flour in, continuing to stir until a soft ball is formed. Stir for approximately five minutes. (If using the breadmachine, you are done after adding the flour. The breadmaker will do the rest for you).
  4. Grease a bowl and place the bread from the mixer into the bowl. Cover and allow to rise for one hour or until doubled.
  5. After dough has risen in either the breadmaker or the bowl, punch the dough down.
  6. Divide the dough in half and lightly grease two 9x13 inch pans. Roll each part of dough into a rectangle, then place in the pan. Press the dough in the pan to shape.
  7. Cover dough with cheese and sprinkle with Italian seasoning.
  8. Preheat oven to 375 degrees. Bake for 18-22 minutes or until the cheese is melted and edges of bread are browned. Remove from oven and serve warm with marinara sauce.
  9. To freeze bread: Cut into individual slices. Wrap and freeze in a Ziploc bag. Remove and warm in an oven or in microwave to serve. These are great for school lunches!

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  1. That sounds so good with squash in it! And whew- I’m tired for you with those 3 tough ages to parent. 🙂 Thanks for linking up!

  2. A recipe my kids just might eat! That’s rare 🙂

    Thanks for linking up!

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