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Squash and Caramelized Onion Flatbread

Name: Squash and Caramelized Onion Flatbread with Sage Stracciatella Cheese
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 100 g Stracciatella Cheese; 2 unit Naan; 7 g Sage; 56 g Baby Arugula; 170 g Butternut Squash, cubes; 113 g Red Onion, sliced; 2 tbsp Balsamic Vinegar; 28 g Pepitas; 1 tsp Chili Flakes; 1 tsp Sugar*; 2 tbsp Oil*; ¼ tsp Salt and Pepper*

with Sage Stracciatella Cheese

4.5(4.8K)

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Calories

780 kcal

Protein

13g protein

Preparation Time

35 minutes

Difficulty

Easy

Veggie

Allergens:

Milk
Egg
Gluten
Sulphites

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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

100 g

Stracciatella Cheese

(Contains: Milk)

2 unit

Naan

(Contains: Milk, Egg, Gluten)

7 g

Sage

56 g

Baby Arugula

170 g

Butternut Squash, cubes

113 g

Red Onion, sliced

2 tbsp

Balsamic Vinegar

(Contains: Sulphites)

28 g

Pepitas

1 tsp

Chili Flakes

Not included in your delivery

1 tsp

Sugar*

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values

Energy (kJ)3264 kJ

Calories780 kcal

Fat42 g

Saturated Fat13 g

Carbohydrate83 g

Sugar17 g

Dietary Fiber6 g

Protein13 g

Cholesterol55 mg

Sodium1500 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.

Utensils

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Small Bowl

•Medium Bowl

Cooking Steps

PDF

Before starting, preheat the oven to 425°F and wash and dry all produce.Heat Guide for Step 1: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Finely chop 2 tsp sage leaves (dbl for 4 ppl). Toss squash, half the sage, 1/2 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes (NOTE: Reference Heat Guide) on a baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown and tender, 20-22 min.

While squash roasts, 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.

Add 1/2 tbsp oil (dbl for 4 ppl), to the same pan, 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 dark golden-brown, 3-4 min. Remove the pan from heat, and stir in half the vinegar. Set aside.

While onions caramelize, stir together stracciatella and remaining sage in a small bowl. Season with salt and pepper. Arrange naan on another baking sheet. (NOTE: It's ok if they overlap! Bake naans in 2 batches, for 4 ppl.) Divide stracciatella mixture between naans. Toast in in the top of the oven, until golden-brown, 6-7 min.

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