Meal Kit
One Sheet
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
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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