Winter Squash & Sage Flatbread | Koko Brill | Koko's Kitchen


Winter Squash & Sage Flatbread | Koko Brill | Koko's Kitchen

Okay, is anyone else seriously dying from cold season? I have had a cold for a month, I think and it has been bruuuuutal. I have loaded up on apple cider vinegar, oil of oregano, probiotics, echinacea, vitamin C, essential oils and more….and just cannot seem to kick this thing! I had a brief respite for a day or two this weekend and quickly decided to make something delicious- I haven’t been able to taste anything in days!!



My mom spotted these awesome gluten-free and vegan pizza crusts and picked them up for me to try. I was stoked! They keep in the freezer and only require 10-12 minutes of cooking. It was the perfect option to use for this winter squash and sage flatbread when I didn’t want to go through the process of making dough and letting it rise. I decided to make a butternut squash based sauce for something a little different. I roasted the squash along with a head of garlic and processed them until smooth. A simple, unique and yummy sauce for a flatbread!

Winter Squash & Sage Flatbread | Koko Brill | Koko's Kitchen

Instead of cheese, I whipped up a quick cashew cheese. I let the cashews soak for an hour or two and then blended them with water and a bit of nutritional yeast.

Winter Squash & Sage Flatbread | Koko Brill | Koko's Kitchen

The crispy sage leaves are fun to make and add a really cool taste and texture to the flatbread. For something fresh, I chose peppery arugula. And lastly, a drizzle of balsamic reduction for a sweet pop of flavour.


This recipe got a big thumbs up from my roommates, and I hope you’ll enjoy it, too!

Winter Squash & Sage Flatbread | Koko Brill | Koko's Kitchen

Winter Squash and Sage Flatbread
(makes 2 10-inch round flatbreads)

Squash sauce

  • 2 cups butternut squash, cubed (about half an average butternut squash)
  • 1 head garlic

Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Toss the butternut squash cubes with a drizzle of coconut oil, salt and pepper. Arrange in a single layer on the baking sheet and cook for 30 minutes, until fork tender.

Chop the bottom off of the head of garlic. Drizzle with olive oil and wrap up in aluminum foil. Cook for 40 minutes.

Combine squash and 6 medium cloves of garlic together in a blender or food processor. Puree until smooth. Set aside.

Crispy Sage

  • 2 Tbsp coconut oil
  • Approximately 24 sage leaves

Heat the coconut oil over medium high heat. When hot, add sage leaves in a single layer and let fry for 15-30 seconds until crispy. Remove leaves onto a paper towel-lined plate so excess oil can drain. Set aside.

Cashew Cheese

  • 1 cup cashews, soaked 1-2 hours
  • 1 Tbsp nutritional yeast
  • 1 Tbsp lemon juice
  • 1/4 cup water
  • 1 Tbsp olive oil
  • Pinch of salt and pepper

Combine all ingredients in a high-speed blender and blend until smooth.


Bake pizza crust according to package directions. I put the butternut sauce on mine and baked for 10-12 minutes at 400 degrees F. Remove from the oven and add arugula, dollops of cashew cheese, crispy sage, and drizzled with balsamic reduction.


Winter Squash & Sage Flatbread | Koko Brill | Koko's Kitchen