Ricotta and Squash Flatbreads
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Ricotta and Squash Flatbreads

Ricotta and Squash Flatbreads

with Crispy Fried Sage

We're bringing the flavours of fall in Tuscany to life on a flatbread! Tender squash, earthy sage and creamy ricotta deliver cozy flavours with a hint of sweetness.


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

Preparation Time30 minutes
Cooking Time


serving amount

100 g

Ricotta Cheese

(Contains Milk)

2 unit


(Contains Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

170 g

Butternut Squash, cubes

113 g

Baby Tomatoes

113 g

Red Onion

56 g

Arugula and Spinach Mix

7 g


2 tbsp

Balsamic Glaze

(Contains Sulphites)

1 tsp

Garlic Salt

Not included in your delivery

4.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories830 kcal
Fat44 g
Saturated Fat11 g
Carbohydrate89 g
Sugar13 g
Dietary Fiber6 g
Protein24 g
Cholesterol28 mg
Sodium1530 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Paper Towel
Slotted Spoon
Silicone Brush
Large Bowl


Roast squash

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add squash and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the of oven, stirring halfway through, until tender and golden-brown, 20-22 min.

Caramelize onions

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.

Season ricotta and fry sage

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.

Assemble and bake flatbreads

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.)

Make salad

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.

Finish and serve

Cut flatbreads into wedges, then divide between plates. Drizzle with remaining balsamic glaze, then top with fried sage. Serve salad alongside.