Express

Butternut Squash and Fig Mini Flatbreads

with smoked Gouda

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Eggs, Wheat

  • Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Want a tango of terrific on the tip of your tongue? Try sweet butternut squash and sweet fig mixed together on these cheesy flatbreads with fresh arugula and onions. The flavors alone will send your soul dancing.

In Your Box (serves 2)

  • 8 oz. Cubed Butternut Squash
  • Info
    4 Mini Naan Flatbreads
  • 2 oz. Sliced Red Onion
  • Info
    2 Smoked Gouda Slices
  • 2 Tbsp. Fig Spread
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    650
  • Carbohydrates
    81g
  • Net Carbs
    77g
  • Fat
    27g
  • Protein
    20g
  • Sodium
    1690mg

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

  • 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. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes. If using ground pork, break up until pork reaches minimum internal temperature, 4-6 minutes. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to flatbread as desired.

  1. 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 heats, continue recipe.

  2. 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. 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. 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 oven as flatbreads may burn easily under broiler.

    Carefully flip 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. 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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