Slice the butternut squash in half, remove the seeds, coat each side with olive oil, and roast, sliced sides down, for approximately 1 hour or until soft when pricked with a fork. (Add 1/4 cup of water to the roasting pan if the squash appears to be drying out.)

While the squash is roasting, peel and dice the red onion and saute it until it is softened and beginning to caramelize. Set aside.

Remove the squash from the oven and let it cool for a few moments. Scoop the flesh away from the skin. You should have approximately 1 1/2 cups of roasted butternut squash flesh. Put the butternut squash in a food processor with the goat cheese, egg, and extra virgin olive oil, and puree until smooth.

Place the flatbread on a baking sheet with parchment paper underneath (optional). Spread the butternut squash filling evenly over the flatbread. Top with sauteed onions. Grate the cheese on top.

Bake at 350 degrees for 20 minutes or until filling is set and cheese is melted. Garnish with kosher salt, sage leaves, and edible flowers, if desired.