Express
Butternut Squash and Fig Mini Flatbreads
with smoked Gouda
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
David Padilla
Want a tango of terrific on the tip of your tongue? Try sweet and salty butternut squash, sweet fig, and smoky, gooey Gouda mixed together on these toasted flatbreads. These flavors will send your soul dancing.
In Your Box (serves 2)
- 8 oz. Cubed Butternut Squash
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4 Mini Naan Flatbreads
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2 Smoked Gouda Slices
- 2 oz. Sliced Red Onion
- 2 Tbsp. Fig Spread
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1 oz. Shredded Mozzarella
- ½ oz. Baby Arugula
- ½ tsp. Garlic Salt
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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Calories650
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Carbohydrates81g
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Net Carbs77g
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Fat27g
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Protein20g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 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 or diced chicken thighs, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 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 flatbreads as desired.
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1 Prepare the Ingredients
Place butternut squash in a microwave-safe bowl. Top with 2 tsp. olive oil and a pinch of salt and pepper.
Microwave uncovered until tender, 5-8 minutes.Tear Gouda into small pieces.While butternut squash cooks, continue recipe. -
2 Make the Topping
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add onions to hot pan and stir often until tender, 4-6 minutes.Add butternut squash and garlic salt and stir until thoroughly combined, 1-2 minutes.Remove from burner. Stir in 1 Tbsp. water and fig spread until coated.While topping cooks, continue recipe. -
3 Toast the Flatbreads
Place flatbreads on prepared baking sheet, flat-side up.
Place baking sheet under hot broiler. Broil until beginning to brown around edges, 1-2 minutes.Don't text and broil! Keep an eye on broiler as flatbreads may burn easily.Carefully flip baked flatbreads. Top evenly with Gouda pieces and mozzarella.Broil again under hot broiler until cheese is melted, 1-2 minutes.Carefully remove from broiler. -
4 Finish the Dish
Plate dish as pictured on front of card, evenly topping flatbreads with topping and garnishing with arugula. Bon appétit!
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