Squash & Caramelized Onion Flatbreads
with Thyme Ricotta & a Balsamic Drizzle
These fancy-feeling flatbreads are just the pick-me-up we’ve been craving. We start by caramelizing onion with balsamic vinegar until it’s deeply sweet, tangy, and jammy. At the same time, we roast butternut squash with aromatic thyme until tender and fragrant. Then, we load it all onto crispy flatbreads with creamy ricotta and white cheddar and bake until golden and melty. Pizza night just got a major upgrade.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Butternut Squash
1 unit
Yellow Onion
¼ ounce
Thyme
5 teaspoon
Balsamic Glaze
4 ounce
Ricotta Cheese
(Contains Milk)
2 unit
Flatbreads
(Contains Wheat, Sesame)
½ cup
White Cheddar Cheese
(Contains Milk)
Not included in your delivery
1 teaspoon
Sugar
2 teaspoon
Cooking Oil
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings). Place a baking sheet on top rack and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion. Dice squash into ¼-inch pieces. Strip thyme leaves from stems; roughly chop leaves until you have 2 tsp.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. TIP: If onion begins to brown too quickly, add a splash of water. • Stir in 1 tsp sugar and 1 tsp balsamic glaze (save the rest for serving). (Use 2 tsp balsamic glaze for 4.) Cook until caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat.
• While onion cooks, carefully toss squash on prepared baking sheet with a drizzle of oil, half the chopped thyme, salt, and pepper. Roast on top rack until tender and lightly browned, 10-12 minutes. • Transfer to a medium bowl; set aside. Wipe off sheet.
• Meanwhile, in a small bowl, combine ricotta, remaining chopped thyme, and 2 tsp olive oil (3 tsp for 4 servings). Season with salt and pepper.
• Lightly oil baking sheet used for squash. Place flatbreads on sheet. (For 4 servings, divide flatbreads between 2 lightly oiled sheets.) • Evenly spread flatbreads with ricotta mixture, then top with caramelized onion, squash, and white cheddar.
• Bake flatbreads on top rack until edges are golden brown and cheese melts, 10-12 minutes. (For 4 servings, bake on top and middle racks; swap rack positions halfway through baking.) • Transfer to a cutting board and drizzle with remaining balsamic glaze to taste. • Slice into pieces, divide between plates, and serve.