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Bocconcini and Butternut Squash Flatbreads

Bocconcini and Butternut Squash Flatbreads

with Caramelized Apples and Chili Honey
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
930 kcal
Protein
: 
31g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Soy
  • Wheat
  • Egg
  • Mustard
  • May contain traces of allergens
  • Gluten
  • Tree nuts
  • Crustaceans
  • Fish
  • Milk
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Wheat
  • Egg
  • Triticale
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

100 g

Bocconcini Cheese

(Contains: Milk)

100 g

Ricotta Cheese

(Contains: Milk)

2 unit(s)

Flatbread

(Contains: Milk, Soy, Wheat May be present: Gluten)

170 g

Butternut Squash, cubes

1 unit(s)

Gala Apple

1 unit(s)

Red Onion

7 g

Sage

28 g

Pepitas

(May be present: Tree nuts)

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May be present: Gluten, Crustaceans, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Honey

1 tbsp

Chili-Garlic Sauce

(May be present: Gluten, Tree nuts, Crustaceans, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)

4 g

Garlic Salt

(May be present: Tree nuts, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Triticale, Peanuts)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains: Milk)

0.38 tsp

Pepper*

1 tbsp

Oil*

0.38 tsp

Salt*

Calories930 kcal
Fat51 g
Saturated Fat17 g
Carbohydrate90 g
Sugar26 g
Dietary Fiber7 g
Protein31 g
Cholesterol80 mg
Sodium1820 mg
Trans Fat1 g
Potassium800 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
•Strainer
•Large Non-Stick Pan
•Small Bowl

Cooking Steps

1
  • 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.
2
  • 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.
3
  • 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.
4
  • 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

5
  • 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

6
  • 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.

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