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Caramelized Onion, Ricotta & Squash Flatbreads

with Cherry Tomato Salad

Cooking time

25 minutes

Servings

4

Calories

550 /serving

Caramelized Onion, Ricotta & Squash Flatbreads

with Cherry Tomato Salad

Gotta get your game on? Think game onion. That’s right, caramelized onions are a shortcut to happiness in a family meal. Drop these flavour bombs onto naan breads, along with a swish of ricotta cheese for richness, cherry tomatoes for boldness and cubes of butternut squash for sustenance. These veggie dreams go into the oven for a golden turn. Then serve them in warm wedges next to a leafy springtime salad dressed with our luxuriously thick balsamic vinaigrette.

We will send you:

280g Cherry tomatoes
300g Diced butternut squash
1 Head of lettuce
60ml Rich, Snappy Whipped Balsamic vinaigrette
100g Caramelized onions
120g Ricotta
4 Naan
20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Large pan
Oil
Salt & pepper (S&P)
1 or 2 Sheet pans
Parchment paper

Total Fat
20 g

Saturated Fat
4 g

Sodium
1570 mg

Total Carb
80 g

Sugars
16 g

Protein
15 g

Fibre
5 g

Preparation

Sauté the squash

Preheat the oven to 450°F. In a large pan, heat a drizzle of oil on medium. Add the squash and sauté, 4 to 6 min., until tender; season with ⅓ of the spices and S&P.

Mise en place

Meanwhile, halve the tomatoes. In a small bowl, combine ½ the tomatoes, a drizzle of oil and S&P. In a second small bowl, combine the ricotta and all but a pinch of the remaining spices.

Assemble & bake the flatbreads

Arrange the naan on a lined sheet pan (use 2 sheet pans if necessary). Spread with the spiced ricotta. Top with the onions, dressed tomatoes and squash. Bake, 10 to 12 min., until the edges of the naan are golden brown.