I’m taking Meatless Monday up a notch with these roasted butternut squash French breads—loaded with flavor and easy to make.
There’s something so comforting about a classic French bread pizza. In high school we made the Stouffer’s version all the time, and after Eddie and I got married I made homemade French bread pizzas constantly. They’re so easy, endlessly customizable, and always satisfying.
I wanted to enjoy a few more squash recipes before spring vegetables start taking over. These French breads are a perfect way to celebrate winter squash while it’s still in season.
This version is packed with vegetables—caramelized onions, roasted butternut squash cubes, crispy kale—and finished with plenty of melty fontina and a sprinkle of Parmesan. A layer of pesto on the bread adds an herby backbone that ties everything together.
Caramelized onions are a highlight here. I speed them up a bit by cooking them with a touch of honey; they become sweet, soft, and deeply flavored. The squash is roasted until caramelized and tender, while the kale crisps up like chips—adding texture and a pop of green.
With flavors like these, who wouldn’t?
A quick note about the pesto: in winter I often use a good-quality prepared pesto because fresh basil can be hard to source. Prepared pesto still brings that bright, herby flavor and works beautifully alongside the other components.
Everything can be prepared while the squash is roasting. Once the components are ready you simply assemble the bread, bake until the cheese melts, then slice and serve. It’s a comforting, shareable meal that’s perfect for dinner or as a party option for vegetarians.
Give me all the cheese, please.
These French breads are hearty and satisfying, and they’re flexible. Use your favorite loaf—French bread, ciabatta, or a baguette—then pile on roasted vegetables, greens, and cheese. It’s a great way to clear out the fridge: leftover roasted squash, broccoli, roasted peppers, or corn can all be used as toppings.
This makes a wonderful Monday night dinner or a satisfying option any night of the week.
Roasted Butternut Squash French Breads
Roasted Butternut Squash French Breads
4
people
20 mins
30 mins
50 mins
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Ingredients
- 3 cups cubed butternut squash
- 1 tablespoon olive oil
- Pinch of salt and pepper
- 1 tablespoon unsalted butter
- 1 red onion, thinly sliced
- Pinch of salt
- 1 tablespoon honey
- 1 loaf French bread, ciabatta, or baguette
- 1/2 cup prepared pesto
- 2 cups chopped kale
- 8 ounces fontina cheese, freshly grated
- Parmesan cheese, for sprinkling
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place the squash cubes on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes until caramelized and tender.
- While the squash roasts, heat a skillet over medium-low heat and melt the butter. Add the sliced onions and garlic with a pinch of salt. Cook about 5 minutes until they soften, then stir in the honey. Continue cooking, stirring often, until the onions are golden and caramelized.
- Slice the bread down the center and spread pesto on both sides. Sprinkle a little fontina on the bread, then layer the chopped kale, caramelized onions, and roasted squash. Finish with the remaining fontina.
- Bake for about 10 minutes, just until the cheese melts. Remove from the oven, sprinkle with Parmesan, slice, and serve.
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Looks like an acceptable breakfast to me!