Veggie-Loaded Flatbreads
with Poblanos & Butternut Squash
Cooking time
15 minutes
Servings
2/4
Calories
550 /serving
These flatbreads score high on feel-good factor, and low on time and effort. Each naan is topped with sautéed veggies—golden cubes of butternut squash, slices of red onions and poblanos (mild but not shy chili peppers)—held in place by melted mozzarella.
We will send you:
- 2 Poblano peppers (or green peppers)
- 50g Sliced red onions
- 300g Diced butternut squash
- 100ml Tomato sauce
- 60g Grated mozzarella
- 2 Naan
Contains: Milk • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
15 g
Saturated Fat
5 g
Sodium
1160 mg
Total Carb
87 g
Sugars
18 g
Protein
22 g
Fibre
9 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve, core and medium-dice the poblanos.
Sauté the vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the squash, onions and poblanos.
- Sauté, 4 to 6 min., until tender; season with S&P.
Assemble & bake the flatbreads
- Arrange the naan on a lined sheet pan.
- Spread with the tomato sauce.
- Top with the vegetables and cheese.
- Bake, 4 to 6 min., until the edges of the naan are golden.
Plate your dish
- Divide the flatbreads (cut into wedges) between your plates. Bon appétit!
