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Butternut Squash + Orange Cranberry Relish Flatbread

An easy to make flat bread using Simple Mills' grain-free artisan bread mix. Paleo-friendly, gluten free and vegetarian.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Appetizer / Side
Cuisine: Paleo / Gluten-Free / Vegetarian
Servings: 4 -6
Author: the Whole Smiths


  • 2 C. cubed butternut squash
  • 1 Tbsp. + 1 Tsp. olive oil
  • 1 box Simple Mills Artisan Bread Mix prepared according to instructions
  • 1/2 C. cranberries
  • 1/4 C. pomegranate arils
  • 1 orange zested peeled and cut into small segments
  • 1/2 Tbsp. maple syrup
  • 1/2 C. almond cheese dairy-alternative optional to use regular ricotta cheese
  • 6 sage leaves
  • Finishing salt
  • Salt and pepper


  • Preheat oven to 400*
  • In a large bowl toss butternut squash, olive oil, salt and pepper thoroughly
  • Spread butternut squash in a single layer onto baking sheets and bake for 35 minutes until golden brown and tender
  • Meanwhile, fill a small saucepan with 1/2 inch of water and heat on medium-high heat
  • Add cranberries and begin to boil
  • Add orange zest
  • Cranberries will start to heat and pop
  • Once popped, strain cranberries into a colander
  • Return cranberries to saucepan on low heat and add maple syrup, orange segments, pomegranate arils, and a pinch of salt
  • Stir to combine and turn off heat
  • Add 1 tsp. of olive oil to a separate pan and heat on medium high heat
  • Once oil is hot add sage and fry for approximately one minute
  • Remove and set aside
  • Once all components are done it's time to assemble
  • Crumble (or smear) dairy-free cheese alternative / ricotta cheese onto flat bread
  • Top with roasted butternut squash, cranberry relish and sage
  • Sprinkle finishing salt over top
  • Enjoy!