Autumn Squash and Pesto Flatbread
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Autumn Squash and Pesto Flatbread

Autumn Squash and Pesto Flatbread

with Red Onions and Parmesan Cheese

Enjoy this season’s best produce on a tomato-topped flatbread. Between sweet butternut squash, creamy pesto and crunchy pepitas, this dinner will leave you dreaming about opening a pizzeria.

Allergens:
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

170 g

Butternut Squash, cubes

56 g

Red Onion

1 tbsp

All-Purpose Flour

(Contains Wheat)

280 g

Pizza Dough

(Contains Wheat)

28 g

Pepitas

260 g

Tomato

¼ cup

Tomato Pizza Sauce

56 g

Parmesan Cheese, shredded

(Contains Milk)

2 tbsp

Basil

Not included in your delivery

Oil*

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Nutrition Values

Energy (kJ)3226 kJ
Calories771 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate87 g
Sugar9 g
Dietary Fiber6 g
Protein39 g
Cholesterol50 mg
Sodium1387 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Rolling Pin

Instructions

1

Preheat the oven to 425°F (to roast the squash, onions and bake the pizza). Start prepping when the oven comes up to temperature!

ROAST VEGGIES
2

Wash and dry all produce.* On a baking sheet, toss the squash and onions with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.

BAKE PIZZA DOUGH
3

Meanwhile, sprinkle the flour on your counter. Using a rolling pin, roll out the dough balls into a rough 9x10-inch rectangle. Place it on a parchment-lined baking sheet and prick all over with a fork. Bake in the centre of the oven until lightly golden, 15-16 min. (If you’re making pizza for 4 people, use 2 baking sheets. Adjust your extra oven racks as close to the centre as possible to accommodate all the baking sheets.)

PREP PIZZA
4

Meanwhile, cut the tomatoes into 1/4-inch round slices. When the dough is lightly golden, spread the tomato sauce over the crust.Top with the tomato slices and sprinkle with pepitas. Return to the oven and bake until the tomatoes soften slightly, 6-7 min.

FINISH PIZZA
5

When the squash and onions are roasted, scatter them all over the pizza. Dollop with the pesto and sprinkle with Parmesan.

FINISH AND SERVE
6

Cut the pizza into slices and divide between plates.