Butternut Squash and Sage Schiacciata

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Light and airy Butternut Squash and Sage Schiacciata flatbread is topped with maple-glazed butternut squash, red onions, parmesan cheese and fresh sage leaves. The bread is made in one bowl, requires no kneading, and proofs in the fridge overnight.

Slices of butternut squash and sage schiacciata bread with sauteed butternut squash, red onions, sage and thyme on a wire rack.

What is schiacciata bread?

Schiacciata (Sket-CHA-tah) is a type of flatbread from Tuscany. The word schiacciata means to squash, crush or flatten. The exterior of the bread is crisp, while the interior is light, airy and chewy. It's similar to focaccia bread, except focaccia is thicker, softer and more spongy.

I've been obsessed with schiacciata bread ever since I made it for my mortadella sandwich. I've used it to make sheet pan pizza, calzones, rolls and today we're topping it with the flavors of fall.

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What is schiacciata bread?
♡ Why You Will Love this Butternut Squash & Sage Schiacciata
Ingredient Notes
Substitutions & Variations
Step-By-Step Instructions
💡 Tip
Storage
⭐️ Expert Tips
FAQ
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♡ Did you try this recipe?
📖 Recipe

♡ Why You Will Love this Butternut Squash & Sage Schiacciata

So simple to make. It's made in one bowl and requires no kneading, which is perfect for any beginner baker
No special starter needed. This schiacciata is light and airy with plenty of large bubbles, without needing a sourdough starter, poolish or biga.
Simple ingredients. The dough consists of simple pantry ingredients that you may already have in your pantry.
Flavors of fall. Butternut squash, maple and sage are classic cozy flavors of autumn, making it perfect to pair with soup, stews, pastas or part of your Thanksgiving table! For more thanksgiving sides, check out these roasted carrots with whipped feta, black pepper thyme biscuits, sweet potato sage rolls and one-pot pumpkin rigatoni.

A close up of butternut squash and sage schiacciata bread with sauteed butternut squash, red onions, sage and thyme sitting on a small plate.

Ingredient Notes

Here are some notes about all the ingredients used in this Butternut Squash and Sage Schiacciata. Quantities and full instructions are in the recipe card below!

Butternut squash and sage schiacciata bread ingredients which include, overnight schiacciata dough, butternut squash, fresh sage, fresh thyme, red onion, cumin, salt, maple syrup, black pepper and extra-virgin olive oil.

Schiacciata Dough - We'll be using my super easy, no-knead schiacciata recipe.
Extra-Virgin Olive Oil - Use a good quality EVOO.
Grated Parmesan - Adds a savory nuttiness.
Red Onion - Adds subtle sweetness.
Fresh Sage Leaves + Thyme Leaves - Works beautifully with the maple glazed butternut squash.

Maple-Glazed Butternut

Butternut Squash
Extra-Virgin Olive Oil
Thyme - For flavor.
Spices - We be flavoring the butternut with cumin, salt & pepper.
Maple Syrup - Adds a bit of sweetness.

Substitutions & Variations

For the Parmesan - You can use nearly any cheese, but pecorino, gruyere, mozzarella, gouda and cheddar are all great substitutes.
For the Red Onion - Leeks and green scallions are great subs.
For the Butternut - You can use acorn squash, delicata squash or sweet potato.
For the Sage & Thyme - Feel free to use rosemary, oregano, or marjoram.
Other Toppings - You can add sausage, bacon, pancetta to add a savory bite.

*See recipe card for quantities.

Step-By-Step Instructions

Here are step-by-step photos and instructions on how to make this butternut squash and sage schiacciata flatbread! Please find detailed instructions in the recipe card at the end of this post.

Schiacciata dough is transferred to a large baking sheet lined with parchment paper and then covered with plastic wrap.

Schiacciata dough is transferred to a large baking sheet lined with parchment paper and then covered with plastic wrap has doubled in size and ready to assemble.

Step 1. Make Schiacciata Dough - You can find the recipe in this schiacciata post! After proofing the dough in the fridge overnight, transfer to a large baking sheet lined with parchment paper and olive oil. Cover and let double in size at room temperature for 2 to 3 hours.

💡 Tip

Don't forget to line your baking sheet with parchment paper to prevent your schiacciata from sticking to the pan.

Diced butternut squash, olive oil, fresh thyme leaves, salt, pepper and cumin are in a stainless steel skillet.

Step 2. Cook Butternut Squash - Meanwhile, add olive oil, diced butternut, thyme, cumin, salt and pepper into a large skillet. Stirring occasionally, cook over medium heat until just tender. About 10 minutes.

Maple syrup is poured over the sauteed butternut squash in a skillet.

Step 3. Stir in the maple syrup and cook for an additional minute. Transfer to plate and cool.

Step 4. Once doubled in size, stretch and flatten the dough, aiming to cover most of the pan.

Maple glazed butternut squash, sliced red onion, parmesan, fresh sage leaves, fresh thyme leaves are added on top of the schiacciata dough that's sitting in a lined large baking sheet.

Step 5. Add Toppings - Drizzle 1 to 2 tablespoons of evoo on top of the dough. Then in an even layer, top with parmesan, red onions, butternut, sage and thyme.

Step 6. Bake - Drizzle a bit more extra-virgin olive oil over the top and sprinkle with flaky sea salt if desired. Bake in a preheated oven at 425ºF (ºC) for 25 to 30 minutes. After 20 minutes, remove the parchment paper and continue baking for 5 to 10 minutes.

Step 7. Cool - As soon as it comes out of the oven, slide it onto a wire rack to cool for 10 to 15 minutes before serving. Slice with a serrated knife and enjoy!

Extra-virgin olive oil is drizzled on top of the butternut squash and sage schiacciata bread with sauteed butternut squash, red onions, sage and thyme.

Storage

Refrigerator - Store in an airtight container in the fridge for up to 5 days.
Freezer - Once completely cooled, cut into pieces and place in a freezer-safe bag. Freeze for up to 2 months. Wrap in foil and reheat in the oven at 350ºF until warm.

⭐️ Expert Tips

Don't be shy with the extra-virgin olive oil. It may seem like a lot of olive oil, but the flatbread will soak it up.

Tent with foil. If the top is getting too browned, loosely tent the top with foil.

Remove parchment paper after baking for 20 minutes. The best way to remove the paper is to gently shimmy one end, and then sliding it out from under the schiacciata.

Get creative with the toppings. This schiacciata flatbread is so versatile, that you can top with different combinations of topping.