For The Flatbread:
Combine flour, salt, baking powder, grated butternut squash, and yeast in a bowl. Stir to combine.
Add eggs and mix well.
Allow dough to rise for 2 hours in an oiled bowl covered with a kitchen towel, needing once at the half way point. Then, on a pizza board or baking sheet lined with parchment, form the dough into a thin crust, adding flour as necessary to prevent stickiness. (We recommend shaping the dough into a paddle to make it easier to slice horizontally– it also makes for a much more beautiful spread!)
Cover dough with tomato sauce and bake crust at 350 degrees for 12-15 minutes, or until gold brown. Remove promptly, garnish with squash, olive oil, and other fresh toppings. Enjoy while the crust is hot and the toppings are cold for maximum harvest experience.