Meal Kit
Butternut Squash and Walnut Flatbread
With Ricotta, Pomegranate Glaze, and Bleu Cheese
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Tree Nuts, Milk, Eggs, Wheat
- Calorie-Conscious
- Vegetarian
Chef
Jimmy Madla
In Your Box (serves 2)
- 2 Naan Flatbread
- 6 oz. Cubed Butternut Squash
- ½ cup Ricotta Cheese
- 2 oz. Walnuts
- 1 oz. Pomegranate Molasses
- 1 oz. Blue Cheese Crumbles
- 1 Green Onion
- ½ tsp. Red Pepper Flakes
- ½ fl. oz. Agave Nectar
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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Calories720
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Carbohydrates92g
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Net Carbs88g
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Fat29g
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Protein28g
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Sodium1220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
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
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1 Prepare the Ingredients
Trim and thinly slice green onion on an angle.
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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.
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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.
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4 Make the Pepper Pomegranate Glaze
In a small bowl, combine red pepper flakes (Start with 1/4 tsp. of red pepper flakes, taste, and add more, if desired), pomegranate molasses, and agave nectar. Season with a pinch of salt.
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5 Top the Flatbread
Spread ricotta cheese on baked flatbreads and season with 1/2 tsp. salt and 1/4 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.
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6 Plate the Dish
Garnish flatbread with bleu cheese crumbles and pepper-pomegranate glaze. Cut into wedges and serve.
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