Bocconcini and Butternut Squash Flatbreads
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Bocconcini and Butternut Squash Flatbreads

Bocconcini and Butternut Squash Flatbreads

with Caramelized Apples and Chili Honey

The nutty, sweet and warming flavours of roasted squash and caramelized apples compliment creamy bocconcini pearls in this rustic flatbread. Made complete with a generous drizzle with of chili honey!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

100 g

Bocconcini Cheese

(Contains Milk)

100 g

Ricotta Cheese

(Contains Milk)

2 unit(s)


(Contains Soy, Milk, Wheat May contain Soy)

170 g

Butternut Squash, cubes

1 unit(s)

Gala Apple

1 unit(s)

Red Onion

7 g


28 g


2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 unit(s)


1 tbsp

Chili-Garlic Sauce

(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

1 tbsp

Unsalted Butter*

0.38 tsp


1 tbsp


0.38 tsp



Nutrition Values

Calories940 kcal
Fat52 g
Saturated Fat17 g
Carbohydrate91 g
Sugar28 g
Dietary Fiber7 g
Protein31 g
Cholesterol85 mg
Sodium1870 mg
Trans Fat1 g
Potassium850 mg
Calcium1400 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Small Bowl


  • Add squash and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper and half the garlic salt, then toss to coat.
  • Roast in the top the of oven, stirring halfway through, until tender and golden-brown, 20-22 min.
  • Meanwhile, core, then cut apple into 1/4-inch pieces.
  • Peel, then cut onion into 1/4-inch slices.
  • Roughly chop sage.
  • Drain, then pat bocconcini dry with paper towels. Cut or tear into bite-sized pieces, then season with pepper and remaining garlic salt.
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add onions and apples. Cook, stirring occasionally, until both are slightly softened, 3-4 min.
  • Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown and apples are tender, 3-4 min.
  • Remove the pan from the heat.
  • Add ricotta, mayonnaise, half the sage, half the chili-garlic sauce, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) to a small bowl, then stir to combine.

In dev determine if heat guide is needed for chili-garlic sauce

  • Arrange flatbreads on an unlined baking sheet. (NOTE: For 4 ppl, use 2 unlined-baking sheets.)
  • Spread ricotta mixture over flatbreads.
  • Top with caramelized onions, apples and bocconcini.
  • Bake flatbreads in the middle of the oven until golden-brown, 7-8 min. (NOTE: For 4 ppl, bake flatbreads in the middle and bottom of the oven, rotating sheets halfway through.)

Check timing in dev

  • Add honey and remaining chili-garlic sauce to another small bowl. Season with salt and pepper, then stir to combine.
  • Cut flatbreads into pieces.
  • Divide flatbreads between plates.
  • Drizzle chili-honey over flatbreads and sprinkle with pepitas and remaining sage.