Kabocha Flatbread with Rosemary Roasted Grapes & Shallots {Recipe}

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
 
Prep Time
Cook Time
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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.
Author:
Recipe Type: hors d’oeuvre, appetizer, flatbread, pizza
Cuisine: Vegetarian, Dairy-Free, Egg-Free
Serves: 24
Ingredients
For the Squash:
  • 1 small kabocha squash (about 2 pounds)
  • ½ cup lite silken tofu
  • ½ 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
  • ½ 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.
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.
Nutrition Information
Serving Size: 2 pieces Calories: 80 Fat: 2.5 g Sat Fat: 0 g Carbohydrates: 13 g Sugar: 7 g Sodium: 170 mg Fiber: 2 g Protein: 2 g Cholesterol: 0 mg

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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19 Responses to Kabocha Flatbread with Rosemary Roasted Grapes & Shallots {Recipe}


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  2. Wow. What an awesome combo of ingredients. I love how you paired sweet squash and grapes with savory ingredients like rosemary and lavash. Can’t wait to try this.

    • Jessica says:

      Thanks Liz! Hope you enjoy it!

  3. What a creative spread! I love the roasted grapes and shallots together! That must be a fabulous flavor!

    • Jessica says:

      Thank you! It really is a fabulous combo – I use it in this farro salad too!

  4. This sounds like an interesting flavor combo! I just recently tried kabocha squash and LOVE the sweet flavor!

    • Jessica says:

      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.

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  6. this is such an awesome way to eat kabocha!!! I usually just roast it but ill have to try it like this!

    • Jessica says:

      Thanks so much Rachel! It’s one of my fave recipes and I hope you love it too!

  7. Oh my goodness this looks amazing! I’m usually not a big fruit in savory food person, but I recently had roasted grapes and brussels sprouts and now I can’t stop putting grapes in everything!

    • Jessica says:

      Thanks so much Rachael! Grapes and Brussels sprouts sounds divine! Yum!

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  10. This flatbread looks amazing Jessica! What a perfect fall appetizer! Pinning!

    • Jessica says:

      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!

  11. Kaleigh says:

    I’ve still never tried roasting grapes, though I’ve been meaning to forever! This looks so yummy!

    • Jessica says:

      Oh, you have to Kaleigh! They are so delicious! Perfect in grain salads too.

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