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
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Under %{max_calories} caloriesVegetarian
Chef
Jimmy Madla
This dish features a who’s who of seasonal flavors: pomegranate, bleu cheese, and walnuts for starters. They all work harmoniously so no one has to fight to be the star of the show. How? The sweet, roasted flavor of butternut squash ties them all together perfectly! It’s all served atop a naan flatbread spread with creamy ricotta for an excellent flavor showcase.
In Your Box (serves 2)
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2 Naan Flatbreads
- 6 oz. Butternut Squash, Cubed
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½ cup Ricotta Cheese
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2 oz. Walnuts
- 1 oz. Pomegranate Molasses
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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) o30XB930
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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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