Meal Kit
BBQ and Butternut Squash Flatbread
with chipotle pesto and caramelized onions
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Sarah Thomsen
Meat flatbreads (or pizzas) versus veggie flatbreads (or pizzas) is like an adult version of a certain children's book about butter bread battles, with combatants on both sides assured that their way of topping their bread-y dinner is right. We're dedicated to not taking sides… on the other hand, this flatbread with sweet joyful morsels of butternut squash, caramelized onions, and tangy BBQ sauce makes a solid case that you don't need meat to eat magnificently. With bellies full of such delightfulness, you'll be too stuffed and happy to fight. (Butter side up!)
In Your Box (serves 2)
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2 Naan Flatbreads
- 8 oz. Cubed Butternut Squash
- 1 Onion
- 3 oz. BBQ Sauce
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2 oz. Shredded Cheddar Cheese
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2 oz. Sour Cream
- 1 oz. Red Wine Vinegar
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1 Tbsp. Chipotle Pesto
- ¼ oz. Cilantro
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories830
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Carbohydrates106g
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Net Carbs100g
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Fat37g
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Protein22g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and cook until shrimp reach minimum internal temperature, 2-3 minutes per side. If using sliced pork, pat dry, coarsely chop, then separate pieces. Stir occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to flatbread as desired.
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1 Prepare the Ingredients
Halve butternut squash.
Mince cilantro (no need to stem).Halve and peel onion. Slice halves into thin strips. -
2 Cook the Butternut Squash
In a microwave-safe bowl, combine 1 Tbsp. olive oil, pesto (to taste), and butternut squash. Microwave uncovered until softened, 5-8 minutes.
Carefully remove bowl from microwave. Bowl will be hot! Use an oven mitt. Set aside.While butternut squash cooks, continue recipe. -
3 Caramelize the Onions
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add onions to hot pan and stir occasionally until browned, 10-13 minutes.
If pan becomes dry, add water, 1 Tbsp. at a time, as needed.Add vinegar and stir until dissolved, 30-60 seconds.Remove from burner. -
4 Par-Bake the Flatbreads
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
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5 Bake Flatbreads and Finish Dish
Carefully place flatbreads on a clean work surface. Evenly spread BBQ sauce on flatbreads and top with caramelized onions, butternut squash, and cheese.
Place flatbreads directly on oven rack with prepared baking sheet on rack below to catch any drips. Bake in hot oven until cheese is melted, 5-7 minutes.Plate dish as pictured on front of card, garnishing flatbreads with cilantro and sour cream. Bon appétit!
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