Step 1

Wash and dry all produce. Preheat oven to 425°. Peel, halve, and thinly slice onion. Finely chop sage leaves.

Step 2

Toss butternut squash on a baking sheet with a drizzle of olive oil, the chili powder, and a pinch of salt and pepper. Bake 10-12 minutes. Toss, then continue to roast until golden brown, another 10-12 minutes.

Step 3

Heat a drizzle of olive oil in a large pan over medium heat. Add onion and half the sage. Toss until softened, 4-5 minutes. Add 1/2 cup water and cook until jammy, another 10-15 minutes.

Step 4

Place flatbreads on a lightly oiled baking sheet, and bake until beginning to brown on edges, 5-7 minutes.

Step 5

Core and thinly slice apple. Top flatbreads with cheddar cheese, roasted butternut squash, caramelized onions, and apple slices.

Step 6

Sprinkle with remaining sage, then drizzle with 1 Tablespoon honey. Bake until cheese has melted, 5-7 minutes, Cut into slices and enjoy!