HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSquash And Caramelized Onion Flatbread
Squash and Caramelized Onion Flatbread

Squash and Caramelized Onion Flatbread

with Sage Ricotta Cheese

Read more

There's no need to call your local pizza joint tonight because we've got something even better. These gourmet squash and caramelized onion pizzettes are miles better than the take-out stuff, and it's ready to eat just as quickly!


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

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

100 g

Ricotta Cheese


4 unit

Mini Naan

(ContainsMilk/Lait, Egg/Oeuf, Wheat/Blé)

7 g


56 g

Baby Arugula

170 g

Butternut Squash, cubes

113 g

Red Onion, sliced

2 tbsp

Balsamic Vinegar


28 g


1 tsp

Chili Flakes

Not included in your delivery

1 tsp


2 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories690 kcal
Fat36 g
Saturated Fat10 g
Carbohydrate72 g
Sugar15 g
Dietary Fiber4 g
Protein21 g
Cholesterol40 mg
Sodium1330 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon

Preheat the oven to 425°F (to roast squash and toast naan). Start prep when the oven comes up to temp! In Step 1, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Wash and dry all produce.* Finely chop 2 tsp sage leaves (dbl for 4 ppl). On a baking sheet, toss squash, half the sage, 1/2 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes. (NOTE: Reference heat guide in Start Strong) Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown and tender, 20-22 min.


Meanwhile, heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.


In the same pan, add 1/2 tbsp oil (dbl for 4 ppl) then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from heat, and stir in 1 tbsp vinegar (dbl for 4 ppl). Set aside.


Meanwhile, in a small bowl, stir together ricotta and remaining sage. Season with salt and pepper. On another baking sheet, arrange naan. (NOTE: It's ok if they overlap! For 4 ppl, bake 4 naan at a time in 2 batches.) Divide ricotta mixture between naan. Toast in the middle of the oven, until golden-brown, 6-7 min.


Top toasted naan with roasted squash and caramelized onions. Sprinkle over toasted pepitas. In a medium bowl, toss arugula with remaining vinegar and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper.


Divide pizzettes and arugula salad between plates.