Harvest Flatbread
with Butternut Squash, Apples, and Sage
Sage is a Mediterranean herb with narrow, gray-green leaves and a slightly bitter taste reminiscent of mint. Although commonly used in poultry dishes, our chefs love it when paired with creamy butternut squash, crunchy apples, and caramelized onions.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Flatbreads
(Contains Wheat)
8 ounce
Butternut Squash
1 jar
Honey
1 unit
Red Onion
1 teaspoon
Chili Powder
1 unit
Granny Smith Apple
1 cup
Cheddar Cheese
(Contains Milk)
¼ ounce
Sage
Not included in your delivery
1 tablespoon
Olive Oil
unit
Kosher Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 425°. Peel, halve, and thinly slice onion. Finely chop sage leaves.
Toss butternut squash on a baking sheet with a drizzle of olive oil, the chili powder, and a pinch of salt and pepper. Bake 10-12 minutes. Toss, then continue to roast until golden brown, another 10-12 minutes.
Heat a drizzle of olive oil in a large pan over medium heat. Add onion and half the sage. Toss until softened, 4-5 minutes. Add ½ cup water and cook until jammy, another 10-15 minutes.
Place flatbreads on a lightly oiled baking sheet, and bake until beginning to brown on edges, 5-7 minutes.
Core and thinly slice apple. Top flatbreads with cheddar cheese, roasted butternut squash, caramelized onions, and apple slices.
Sprinkle with remaining sage, then drizzle with 1 Tablespoon honey. Bake until cheese has melted, 5-7 minutes, Cut into slices and enjoy!