Ricotta and Squash Flatbreads
with Crispy Fried Sage- Milk
- Wheat
- Sulphites
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.
Ingredients
100 g
Ricotta Cheese
(Contains: Milk)
2 unit
Flatbread
(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
Sage
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
1 tsp
Garlic Salt
Not included in your delivery
4.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
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.
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.
Cut flatbreads into wedges, then divide between plates. Drizzle with remaining balsamic glaze, then top with fried sage. Serve salad alongside.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The combination of roasted squash, caramelised onions, and crispy sage was widely enjoyed; some reviewers found the overall flavour mild and felt the dish needed a bit more seasoning or a tangy element to balance the ricotta.
- Ease of prep: Most reviewers found this straightforward to prepare, though a few noted the multi-step process felt involved relative to the final result.
- Suggestions: Add extra balsamic glaze on top for sweetness, or layer the salad directly onto the flatbread for a more complete bite. Some reviewers boosted flavour by adding bacon, extra toppings, or a handful of nuts for crunch.
- Leftovers: Several reviewers enjoyed this for lunch the next day, noting the flavours held up well.
- Portions: Some reviewers found the meal a little light for dinner, though others were satisfied with the portion size.
