I’m taking Meatless Monday to a new level with these roasted butternut squash French breads.
There’s nothing I love more than a classic French bread pizza. In high school, we made the Stouffer’s version all the time. When Eddie and I first married, I made homemade French bread pizzas constantly because they’re so easy, endlessly customizable, and always satisfying.
Before winter fades into spring and we start thinking only about fresh greens, I wanted to share a couple more delicious ways to use squash. These French breads are loaded with vegetables—caramelized onions, herby pesto, roasted butternut squash cubes, and crispy kale—then finished with plenty of fontina and a sprinkle of parmesan. Even picky eaters are likely to love this combination.
The veggies here are the kind that sell themselves: sweet, golden caramelized onions; a thin layer of prepared pesto for concentrated herb flavor; tender, caramelized roasted squash; and kale that crisps up like chips under the broiler. Then there’s the cheese—melty fontina and a dusting of parmesan to finish.
With flavors like these, who wouldn’t?
A quick note about the pesto: in winter I often use prepared pesto when fresh basil is scarce. Prepared pesto gives the dish the bright, herby lift it needs without extra work, especially since there are so many other pronounced flavors on these breads.
I caramelize the onions with a bit of honey to speed the process and add depth. While the squash roasts, you can prepare the onions and the kale; then assemble the breads, pop them in the oven briefly until the cheese melts, and you’re ready to serve.
Give me all the cheese, please.
These French breads are hearty and satisfying. Use whichever loaf you prefer—French bread, ciabatta, or baguette—and top it with the squash, kale, onions, pesto, and cheese. It’s a crowd-pleasing vegetarian option for game-day gatherings or a cozy weeknight meal.
It’s also perfect for cleaning out the fridge. Leftover roasted veggies—squash, broccoli, roasted red peppers, or corn—work great tossed on top. The recipe adapts easily, so you can use up what you have and avoid waste.
This is a simple, comforting option for Monday night—quick to assemble, full of flavor, and filling.
Roasted Butternut Squash French Breads
Roasted Butternut Squash French Breads
4 people
20 mins
30 mins
50 mins
Pin Recipe
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
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Place the squash cubes on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes until caramelized and tender.
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While the squash roasts, heat a skillet over medium-low and melt the butter. Add the sliced onion and a pinch of salt. Cook about 5 minutes, then stir in the honey and continue cooking, stirring often, until the onions are golden and caramelized.
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Slice the bread lengthwise and spread pesto on both halves. Sprinkle a bit of fontina over each side, then layer on the chopped kale, caramelized onions, and roasted squash. Finish with the remaining fontina.
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Bake for about 10 minutes, until the cheese melts and the edges of the bread are golden. Remove, sprinkle with parmesan, slice, and serve.
Did you make this recipe?
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Looks like an acceptable breakfast to me!