Ricotta and Squash Flatbreads

Meanwhile, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 2 tbsp water and 1/2 tbsp balsamic glaze (dbl both for 4 ppl), then season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min. Remove from heat. Transfer onions to a small bowl. Carefully rinse and wipe the pan clean.

Directly in the container, season ricotta with remaining garlic salt and pepper, then stir to combine. Pick sage leaves from stems. Line a plate with paper towels. Set aside. Reheat the same pan over medium-high. When hot, add 2 tbsp oil (dbl for 4 ppl), then sage leaves. Fry until crisp, 1 min. (TIP: We love to use olive oil for frying sage!)Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Season with salt while hot. Set aside. Reserve sage oil in the pan for step 4.

Arrange flatbreads on another parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)When squash is done, brush tops of flatbreads with some reserved sage oil (from step 3). Spread ricotta evenly over flatbreads, then top with caramelized onions, roasted squash and Parmesan. Bake assembled flatbreads in the top of the oven until Parmesan melts and ricotta is heated through, 3-4 min. (NOTE: For 4 ppl, bake assembled flatbreads in the top and middle of the oven.)

Meanwhile, halve tomatoes .Add 1 tbsp balsamic glaze and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes and arugula and spinach mix. Toss to combine just before serving.