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Roasted Butternut Squash & Feta Flatbreads

Roasted Butternut Squash & Feta Flatbreads

with balsamic glaze
4.5(3.8K)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
810 kcal
Protein
: 
26g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Soy
  • Wheat
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Flatbread

(Contains: Milk, Soy, Wheat)

170 g

Butternut Squash, cubes

¾ cup

Mozzarella Cheese, shredded

(Contains: Milk)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

113 g

Yellow Onion

28 g

Baby Spinach

2 tbsp

Balsamic Glaze

(Contains: Sulphites)

1 unit(s)

Garlic, cloves

1 tbsp

Italian Herb Spice Blend

Not included in your delivery

2.83 tbsp

Oil*

0.13 tsp

Salt*

2 tsp

Butter*

(Contains: Milk)

1 tsp

Sugar*

0.13 tsp

Pepper*

Calories810 kcal
Fat43 g
Saturated Fat15 g
Carbohydrate84 g
Sugar14 g
Dietary Fiber5 g
Protein26 g
Cholesterol53 mg
Sodium1390 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
•Silicone Brush
•Small Bowl

Cooking Steps

PDF
Roast Butternut Squash
1

Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. To a parchment-lined baking sheet, add butternut squash. Drizzle with 2 tsp (4 tsp) oil. Season with salt and pepper, then toss to coat. Roast on the middle rack of the oven for 22-25 min, flipping halfway through, until tender and golden-brown.

Prepare Ingredients
2

Meanwhile, peel, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic. Roughly chop spinach.

Caramelize Onions
3

In a large non-stick pan, heat 2 tsp (4 tsp) oil over medium heat. When the pan is hot, add onions and 1 tsp (2 tsp) sugar. Season with salt and pepper. Reduce heat to medium-low. Cook for 10-12 min, stirring occasionally, until onions are tender and golden. Off heat, stir in 2 tsp butter and 1 tsp (2 tsp) Italian Herb Spice Blend.

Toast Flatbreads
4

Meanwhile, on an unlined baking sheet, arrange flatbreads. Toast on the lower rack of the oven for 3 min, until softened.

Assemble & Broil Flatbreads
5

When squash is done cooking, adjust the oven to high broil. In a small bowl, combine garlic, remaining Italian Herb Spice Blend and 1 1/2 tbsp (3 tbsp) oil. Brush garlic-herb oil over flatbreads. Evenly sprinkle mozzarella over top. Top flatbreads with butternut squash, caramelized onions and feta. (NOTE: Be careful, the veggies will be hot!) Broil on the middle rack of the oven for 2-3 min, until cheese melts and flatbreads are crisp.

Finish Flatbreads & Serve
6

Top flatbreads with spinach. Drizzle balsamic glaze over top. Cut flatbreads into wedges. Enjoy!

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