Meal Kit
One Sheet Pan
Roasted Butternut Squash & Ricotta Flatbread
with pesto crema
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
- Fiber-Rich
- Protein-Packed
- Vegetarian
Chef
Hannah Fenton
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 2 Naan Flatbread
- 8 oz. Cubed Butternut Squash
- 4 oz. Shredded Mozzarella
- 2 oz. Part-Skim Ricotta Cheese
- 2 oz. Creme Fraiche
- 1 Shallot
- 1 oz. Basil Pesto
- ½ fl. oz. Honey
- 1 tsp. Garlic Pepper
- 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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Calories810
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Carbohydrates89g
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Net Carbs83g
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Fat38g
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Protein32g
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Sodium2040mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 1 Baking Sheet
- 1 Plate
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 Prepare Shallot and Make Pesto Crema
Peel and halve shallot. Cut halves into 1/4" slices.
In a mixing bowl, combine creme fraiche and pesto. Set aside. -
2 Roast the Vegetables
Place butternut squash and shallots on prepared baking sheet and toss with 2 tsp. olive oil, garlic salt, and garlic pepper. Spread into a single layer.
Roast in hot oven until vegetables are tender, 18-22 minutes, tossing once halfway through.Carefully remove from oven and transfer vegetables to a plate. Discard foil and replace. Sheet will be hot! Use caution. -
3 Assemble the Flatbreads
Place flatbreads on a clean, flat work surface.
Evenly spread pesto crema on flatbreads and place on prepared baking sheet. Evenly top with vegetables, then shredded cheese. -
4 Bake the Flatbreads
Bake in hot oven until flatbread edges are crisp and shredded cheese is melted, 12-14 minutes.
Carefully remove from oven.While flatbreads bake, continue recipe. -
5 Finish the Dish
Plate dish as pictured on front of card, topping flatbread with ricotta, and honey. Bon appétit!
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