Meal Kit
BBQ and Butternut Squash Flatbread
with chipotle pesto and caramelized onions
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Sarah Thomsen
Meat flatbreads (or pizzas) versus veggie flatbreads (or pizzas) is like an adult version of a certain children's book about butter bread battles, with combatants on both sides assured that their way of topping their bread-y dinner is right. We're dedicated to not taking sides… on the other hand, this flatbread with sweet joyful morsels of sweet potato, caramelized red onion, and tangy BBQ sauce makes a solid case that you don't need meat to eat magnificently. With bellies full of such delightfulness, you'll be too stuffed and happy to fight. (Butter side up!)
In Your Box (serves 2)
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2 Naan Flatbreads
- 8 oz. Cubed Butternut Squash
- 1 Onion
- 1 fl. oz. Red Wine Vinegar
- 3 oz. BBQ Sauce
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2 oz. Sour Cream
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2 oz. Shredded Cheddar Cheese
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1 Tbsp. Chipotle Pesto
- ¼ oz. Cilantro
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) lObRjoOV
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Calories820
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Carbohydrates106g
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Net Carbs100g
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Fat37g
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Protein22g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
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 adding protein, season with a pinch of salt and pepper and cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using Impossible burger, break up burger until heated through, 4-6 minutes. If using diced chicken, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes. If using flank steak, separate into a single layer and pat dry. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add proteins to flatbread as desired.
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1 Prepare the Ingredients
Halve butternut squash cubes.
Mince cilantro (no need to stem).Halve and peel onion. Slice halves into thin strips. -
2 Cook the Butternut Squash
In a microwave-safe bowl, combine 1 Tbsp. olive oil, chipotle pesto, and butternut squash. Microwave uncovered until softened, 6-8 minutes.
Carefully, remove bowl from microwave. Bowl may be hot! Use an oven mitt. Set aside.While squash cooks, caramelize onion. -
3 Caramelize the Onion
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil and onion to hot pan. Stir occasionally until browned, 10-13 minutes. If too dry, add water, 1 Tbsp. at a time.Add red wine vinegar and stir until dissolved, 30-60 seconds.Remove from burner. -
4 Par-Bake the Flatbreads
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
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5 Assemble and Bake the Flatbreads
Carefully, place flatbreads on a clean work surface. Evenly spread BBQ sauce on flatbreads and top with onion, butternut squash, and cheese.
Place flatbreads directly on oven rack with prepared baking sheet on rack below to catch any drips. Bake until cheese is melted, 5-7 minutes.Plate dish as pictured on front of card, garnishing flatbreads with cilantro and sour cream. Bon appètit!
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