Butternut Squash and Walnut Flatbread

With Ricotta, Pomegranate Glaze, and Bleu Cheese

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Tree Nuts

Calories Conscious
Vegetarian
A note about serious food allergies

This dish features a who’s who of seasonal flavors: pomegranate, bleu cheese, and walnuts for starters. They all work harmoniously so no one has to fight to be the star of the show. How? The sweet, roasted flavor of butternut squash ties them all together perfectly! It’s all served atop a naan flatbread spread with creamy ricotta for an excellent flavor showcase.

In Your Box (serves 2)

  • 1 Green Onion
  • Info
    2 Naan Flatbreads
  • 6 oz. Butternut Squash, Cubed
  • Info
    2 oz. Walnuts
  • ½ tsp. Red Pepper Flakes
  • 1 oz. Pomegranate Molasses
  • ½ fl. oz. Agave Nectar
  • Info
    ½ cup Ricotta Cheese
  • Info
    1 oz. Blue Cheese
  • Nutrition (per serving)

  • Calories
    571
  • Carbohydrates
    62g
  • Fat
    32g
  • Protein
    16g
  • Sodium
    423mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pan
  • 1 Small Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim and thinly slice green onion on an angle.

  • Step 2 - Bake the Flatbread
    2

    Bake the Flatbread

    Place naan flatbreads on prepared baking sheet, brush with 1 tsp. olive oil, and bake 12-14 minutes, or until browned and slightly crispy.

  • Step 3 - Cook Butternut Squash and Walnuts
    3

    Cook Butternut Squash and Walnuts

    While naan is baking, heat a medium pan over medium-high heat. Add 2 tsp. olive oil and butternut squash to pan and cook 8-10 minutes, or until squash is easily pierced with a fork and lightly caramelized. Add walnuts to pan and cook 2-3 minutes to toast nuts slightly. Season to taste with salt and pepper and set aside.

  • Step 4 - Make the Pepper Pomegranate Glaze
    4

    Make the Pepper Pomegranate Glaze

    In a small bowl, combine red pepper flakes (Start with ¼ tsp. of red pepper flakes, taste, and add more, if desired), pomegranate molasses, and agave nectar. Season with a pinch of salt.

  • Step 5 - Top the Flatbread
    5

    Top the Flatbread

    Spread ricotta cheese on baked flatbreads and season with ½ tsp. salt and ¼ tsp. pepper. Top with butternut squash-walnut mixture and green onion. You can serve the flatbread immediately or pop it back in the oven for another 2 minutes to warm through.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Garnish flatbread with bleu cheese crumbles and pepper-pomegranate glaze. Cut into wedges and serve.