Squash and Caramelized Onion Flatbread
with Sage Stracciatella Cheese
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.
Ingredients
100 g
Stracciatella Cheese
(Contains Milk)
2 unit
Naan
(Contains Egg, Milk, 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
Utensils
Instructions
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.
Cut flatbread into pieces, then divide a few pieces and arugula salad between plates.
