All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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.
You Will Need
Before You Cook
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
Prepare the Ingredients
Trim and thinly slice green onion on an angle.
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.
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.
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.
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.
Plate the Dish
Garnish flatbread with bleu cheese crumbles and pepper-pomegranate glaze. Cut into wedges and serve.
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