Roasted Butternut Squash & Feta Flatbreads
with balsamic glaze
Crisp, stone-baked flatbreads take the hassle out of making pizza at home. This restaurant-worthy pie features a coveted combination of roasted butternut squash, creamy feta cheese and caramelized onions. A sprinkle of spinach and a drizzle of balsamic glaze add a finishing flair!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
Meanwhile, peel, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic. Roughly chop spinach.
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.
Meanwhile, on an unlined baking sheet, arrange flatbreads. Toast on the lower rack of the oven for 3 min, until softened.
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.
Top flatbreads with spinach. Drizzle balsamic glaze over top. Cut flatbreads into wedges. Enjoy!
