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Squash and Caramelized Onion Flatbread

Squash and Caramelized Onion Flatbread

with Sage Ricotta Cheese

Get Up To 20 Free Meals + Free Sides for Life

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!

Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

100 g

Ricotta Cheese

(Contains: Milk)

4 unit(s)

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

Nutrition Values

Calories190 kcal
Fat15 g
Saturated Fat4.5 g
Carbohydrate6 g
Sugar2 g
Dietary Fiber1 g
Protein10 g
Cholesterol30 mg
Sodium115 mg
Trans Fat0.3 g
Potassium175 mg
Calcium500 mg
Iron1.3 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.

Cooking Steps

1 ROAST SQUASH
1

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.

2 TOAST PEPITAS
2

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.

3 CARAMELIZE ONIONS
3

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.

4 TOAST NAAN
4

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.

5 ASSEMBLE PIZZETTES
5

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.

6 FINISH AND SERVE
6

Divide pizzettes and arugula salad between plates.

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