Squash & Caramelized Onion Flatbreads
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Squash & Caramelized Onion Flatbreads

Squash & Caramelized Onion Flatbreads

with Thyme Ricotta & a Balsamic Drizzle

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.


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

Total Time40 minutes
Prep Time10 minutes


serving amount

8 ounce

Butternut Squash

1 unit

Yellow Onion

¼ ounce


5 teaspoon

Balsamic Glaze

4 ounce

Ricotta Cheese

(Contains Milk)

2 unit


(Contains Wheat, Sesame)

½ cup

White Cheddar Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon


2 teaspoon

Cooking Oil

2 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ 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.


Baking Sheet
Medium Pan
Medium Bowl
Small Bowl



• 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.

Caramelize Onion

• 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.

Roast Squash

• 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.

Make Thyme Ricotta

• 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.

Assemble Flatbreads

• 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.

Finish & Serve

• 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.