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Squash & Caramelized Onion Flatbreads

Squash & Caramelized Onion Flatbreads

with Thyme Ricotta & a Balsamic Drizzle

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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.

Tags:Veggie
Allergens:MilkWheat

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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Butternut Squash

1 unit

Yellow Onion

¼ ounce

Thyme

5 teaspoon

Balsamic Glaze

4 ounce

Ricotta Cheese

(ContainsMilk)

2 unit

Flatbreads

(ContainsWheat)

½ cup

White Cheddar Cheese

(ContainsMilk)

Not included in your delivery

1 teaspoon

Sugar

2 teaspoon

Cooking Oil

2 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories710 kcal
Fat34 g
Saturated Fat13 g
Carbohydrate82 g
Sugar16 g
Dietary Fiber6 g
Protein25 g
Cholesterol65 mg
Sodium820 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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.