Squash & Caramelized Onion Flatbreads
with Thyme Ricotta & a Balsamic Drizzle
- Sesame
- Wheat
- Milk
- Soy
- May contain traces of allergens
These fancy-feeling flatbreads are just the pick-me-up we’ve been craving. We start by caramelizing onion with balsamic vinegar until it’s deeply sweet, tangy, and jammy. At the same time, we roast butternut squash with aromatic thyme until tender and fragrant. Then, we load it all onto crispy flatbreads with creamy ricotta and white cheddar and bake until golden and melty. Pizza night just got a major upgrade.
Ingredients
¼ ounce
Thyme
1 unit
Onion
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
½ cup
White Cheddar Cheese
(Contains: Milk)
4 ounce
Ricotta Cheese
(Contains: Milk)
8 ounce
Butternut Squash
5 teaspoon
Balsamic Glaze
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings). Place a baking sheet on top rack and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion. Dice squash into ¼-inch pieces. Strip thyme leaves from stems; roughly chop leaves until you have 2 tsp.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. TIP: If onion begins to brown too quickly, add a splash of water. • Stir in 1 tsp sugar and 1 tsp balsamic glaze (save the rest for serving). (Use 2 tsp balsamic glaze for 4.) Cook until caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat.
• While onion cooks, carefully toss squash on prepared baking sheet with a drizzle of oil, half the chopped thyme, salt, and pepper. Roast on top rack until tender and lightly browned, 10-12 minutes. • Transfer to a medium bowl; set aside. Wipe off sheet.
• Meanwhile, in a small bowl, combine ricotta, remaining chopped thyme, and 2 tsp olive oil (3 tsp for 4 servings). Season with salt and pepper.
• Lightly oil baking sheet used for squash. Place flatbreads on sheet. (For 4 servings, divide flatbreads between 2 lightly oiled sheets.) • Evenly spread flatbreads with ricotta mixture, then top with caramelized onion, squash, and white cheddar.
• Bake flatbreads on top rack until edges are golden brown and cheese melts, 10-12 minutes. (For 4 servings, bake on top and middle racks; swap rack positions halfway through baking.) • Transfer to a cutting board and drizzle with remaining balsamic glaze to taste. • Slice into pieces, divide between plates, and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of sweet, savory, and tangy flavors, though some found it a bit bland.
- Ease of prep: Quick and easy to make, though some felt cutting the squash took longer than expected.
- Suggestions: Consider adding extra herbs, spices, or cheese for more flavor; roast squash longer for better texture.
- Leftovers: Tastes great reheated, especially in an air fryer, though some felt it was best fresh.
- Portions: Several mentioned wanting more toppings or feeling it was light for a dinner; consider adding a side salad.
Reviews from our home cooks
Probably my favorite meal so far. I love the combination of the balsamic glaze and caramelized onion, and the white cheddar was a great compliment. The thyme on the squash and in the ricotta tied it in together very well. There was a lot of attention to detail in this recipe and it was absolutely delicious
Super quick and easy. I could have used twice the squash and onions, though. Everything cooked down quite a bit and didn't cover the flatbread well.
The Flatbread I felt with my oven really crisped up. Flavor was good. I used half the amount of thyme though in my ricotta
Very flavorful! Really enjoyed the balsamic glaze; it enhanced the taste of the onions especially. We put half of the toppings on a Gluten Free Pizza crust for me, as I am gluten sensitive.
A little bland, and the thyme ricotta was bitter. I'd recommend leaving the squash in the oven longer to make it more crispy. Perhaps spice up the ricotta more? I added some bacon/pepperoni and that helped.
Only thing I would change is I wish I had used the whole onion for two servings instead of half because the caramelized onions were so good on this!
Loved this but I added an extra onion because we didn't think one was enough after tasting it on the first flatbread.
I made this using my air fryer for the squash and the final cooking step. It was amazing!
So tasty! The balsamic glaze was awesome. I really loved the flavors of this meal. I paired it with the kale/cranberry salad and precooked chicken. It was a delicious harvest style meal.
Such a delicious combination of sweet and savory flavors in a flatbread that feels like a great autumn dish
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