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Yellow Squash Flatbreads

Yellow Squash Flatbreads

with Melty Mozzarella, Pepitas, and Honey

calorie smart
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Although melty cheese is a must for any toasted flatbread (this one has fresh mozzarella), you also need some bright accents to cut through all that richness. Here, we’re bringing in some yellow squash and scallions for their succulent veggie flavors, while basil adds an herbal touch. Although it’s really the chili honey garnish that steals the show, bringing a whisper of spicy sweetness.

Tags:Veggie
Allergens:WheatMilk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Squash

2 unit

Scallions

1 unit

Lemon

4 ounce

Grape Tomatoes

½ ounce

Basil

2 unit

Flatbreads

(ContainsWheat)

4 ounce

Fresh Mozzarella

(ContainsMilk)

2 ounce

Mixed Greens

1 ounce

Pepitas

1 teaspoon

Chili Flakes

2 teaspoon

Honey

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate75 g
Sugar13 g
Dietary Fiber9 g
Protein24 g
Cholesterol40 mg
Sodium710 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
Aluminum Foil
Baking Sheet
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Line a baking sheet with foil and place on top rack (for 4 servings, line 2 baking sheets; place on top and middle racks); preheat oven to 450 degrees. Wash and dry all produce. Trim and halve squash lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice scallions. Halve lemon. Halve tomatoes lengthwise. Pick basil leaves from stems; discard stems and roughly chop leaves.

2

Heat a drizzle of olive oil in a large pan over medium-high heat. Add scallions and cook, stirring, until fragrant, 30-60 seconds.

3

Add squash to pan with scallions. Cook, stirring, until softened and lightly browned, 4-5 minutes. Season with salt and pepper. Turn off heat.

4

Place flatbreads on prepared baking sheet (divide between 2 prepared sheets for 4 servings). Tear mozzarella into small pieces and scatter over flatbreads. Top with squash mixture. Bake until cheese is melted and flatbreads are golden brown, 10-12 minutes. (For 4, swap rack positions halfway through baking.)

5

Meanwhile, in a medium bowl, toss together mixed greens, tomatoes, a squeeze of lemon juice, and a drizzle of olive oil. Season with salt and pepper.

6

Once flatbreads are done, scatter with chopped basil, pepitas, and chili flakes to taste. Drizzle with honey. Slice into pieces and serve with salad on the side.