Meal Kit
Fall Harvest
Harvest Squash Flatbread with Lemon Ricotta
and balsamic glaze
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat, Soy
- Fiber-Rich
- Vegetarian
Chef
David Welch
In Your Box (serves 2)
- 1 Yellow Squash
- 2 Naan Flatbread
- 1 Onion
- 1 Lemon
- 2 oz. Part-Skim Ricotta Cheese
- 1 fl. oz. Balsamic Fig Glaze
- 1 oz. Creme Fraiche
- ½ oz. Baby Arugula
- ½ oz. Grated Parmesan Cheese
- 2 Butter Crackers
- 2 Garlic Cloves
- 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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Calories700
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Carbohydrates87g
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Net Carbs82g
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Fat32g
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Protein21g
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Sodium1830mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Zester
- 1 Plate
- 1 Heat-Safe Mixing Bowl
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.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Italian sausage, break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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Add protein to meal as desired.
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1 Roast the Garlic
Halve garlic.
Place garlic halves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic. Place directly on oven rack, opening-side up.Roast in hot oven until garlic is tender, 15-20 minutes.Carefully remove from oven. Let cool, at least 5 minutes.While garlic roasts, continue recipe. -
2 Prepare the Ingredients
Trim yellow squash ends and cut into 1/2" slices.
Zest lemon, halve, and juice.Coarsely crush crackers. On a plate, combine crackers, 1 tsp. lemon zest, and a pinch of salt. Set aside.Halve and peel onion. Cut halves into 1/4" slices. -
3 Roast the Vegetables
Place yellow squash and onions on prepared baking sheet and toss with 2 tsp. olive oil, garlic salt, and a pinch of pepper. Spread into a single layer.
Roast in hot oven until vegetables are browned and tender, 10-15 minutes.Carefully remove from oven.While vegetables roast, continue recipe. -
4 Toast the Flatbreads
Place flatbreads directly on oven rack.
Toast until golden-brown and heated through, 5-7 minutes.Carefully remove from oven. -
5 Make Lemon Ricotta and Finish Dish
After 5 minutes, or once garlic is cool enough to handle, transfer to a heat-safe mixing bowl and mash into a paste.
Stir in softened ricotta, half the grated cheese (reserve remaining for topping flatbreads), 1 tsp. lemon juice, and softened creme fraiche until combined. Evenly spread ricotta mixture over flatbreads.Evenly top with vegetables, remaining grated cheese, a pinch of pepper, arugula, and 2 tsp. olive oil.Plate dish as pictured on front of card, topping flatbreads with cracker mixture. Garnish with balsamic glaze. Bon appétit!
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