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.
Granny Smith Apple
Not included in your delivery
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!