Delicata Squash Flatbreads
with Mojo Verde Spread & Sweet Pepper Salad
INGREDIENTS
- 1 delicata squash, halved, deseeded, and cut into thin half moons
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 3 mini sweet peppers, trimmed and cut into rounds
- 2 scallions, sliced into ΒΌ-inch pieces
- 1 tbsp sherry vinegar
- 6 tbsp mojo verde sauce (divided)
- 2 flatbreads
- 2 oz dairy-free cream cheese
- 0.25 oz cilantro, leaves and tender stems roughly chopped
- 1 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Preheat the oven to 425Β°F. Add squash, 1 tbsp olive oil, paprika, just ΒΌ tsp cumin, and a pinch of salt and pepper to a baking sheet and toss. Bake until squash is tender and browned, 13 to 15 minutes. Leave the oven on for Step 3. (4-serving meal: use 2 tbsp olive oil, Β½ tsp cumin). TIP: Keep remaining cumin for your own use.
Add peppers, scallion, sherry vinegar, just 1 tbsp mojo verde, 2 tsp olive oil, and a pinch of salt and pepper to a medium bowl. Stir to combine and set aside. (4-serving meal: use 2 tbsp mojo verde, 4 tsp olive oil).
Place flatbreads directly on the oven rack and bake until slightly crisp, 3 to 5 minutes. Transfer to a clean work surface. Add remaining mojo verde and cream cheese to a small bowl and stir to combine.
Use half the mojo verde spread on each flatbread. Top with roasted delicata squash and sweet pepper salad. Cut into quarters and sprinkle with cilantro. Mangia!
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