Ricotta, Bacon and Squash Flatbreads
with Crispy Fried Sage
We're bringing the flavours of fall in Tuscany to life on a flatbread! Tender squash, earthy sage and creamy ricotta deliver cozy flavours with a hint of sweetness.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
100 g
Ricotta Cheese
(Contains Milk)
2 unit
Flatbread
(Contains Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
170 g
Butternut Squash, cubes
113 g
Baby Tomatoes
113 g
Red Onion
56 g
Arugula and Spinach Mix
7 g
Sage
2 tbsp
Balsamic Glaze
(Contains Sulphites)
1 tsp
Garlic Salt
Not included in your delivery
4.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add squash and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 20-22 min. Meanwhile, arrange bacon in a single layer on another parchment-lined baking sheet. Roast in the top of the oven until crispy and cooked through, 8-12 min.**
Meanwhile, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 2 tbsp water and 1/2 tbsp balsamic glaze (dbl both for 4 ppl), then season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min. Remove from heat. Transfer onions to a small bowl. Carefully rinse and wipe the pan clean.
Directly in the container, season ricotta with remaining garlic salt and pepper, then stir to combine. Pick sage leaves from stems. Line a plate with paper towels. Set aside. Reheat the same pan over medium-high. When hot, add 2 tbsp oil (dbl for 4 ppl), then sage leaves. Fry until crisp, 1 min. (TIP: We love to use olive oil for frying sage!)Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Season with salt while hot. Set aside. Reserve sage oil in the pan for step 4.
Arrange flatbreads on another parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)When squash is done, brush tops of flatbreads with some reserved sage oil (from step 3). Spread ricotta evenly over flatbreads, then top with caramelized onions, roasted squash and Parmesan. Bake assembled flatbreads in the top of the oven until Parmesan melts and ricotta is heated through, 3-4 min. (NOTE: For 4 ppl, bake assembled flatbreads in the top and middle of the oven.)
Meanwhile, halve tomatoes. Add 1 tbsp balsamic glaze and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes and arugula and spinach mix. Toss to combine just before serving.
Cut flatbreads into wedges, then divide between plates. Drizzle with remaining balsamic glaze, then top with fried sage. Crumble bacon over top. Serve salad alongside.
