Butternut Squash, Chicken, and Blue Cheese Flatbreads

rustic butternut squash spread, seared chicken thighs, arugula salad, warm flatbread

Serves: 2 | Time to Table: 30 minutes | Calories: 741 | Protein Category: Chicken | Allergens: Contains Wheat (Flatbread), Soy (Flatbread) + Milk (Blue Cheese) | Excellent Source of: Calcium, Fiber, Protein, Vitamin A, Vitamin C | Good Source of: Iron, Potassium


$13.99/Serving
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Equipment:

  • - Chef's Knife
  • - Large Nonstick Skillet
  • - Measuring Spoons
  • - Medium Bowl
  • - Potato Masher or Fork
  • - Rimmed Baking Sheet
  • - Small Bowl
  • - Spatula
  • - Tongs
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Extra Virgin Olive Oil
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Baby Arugula
  • - Balsamic Vinegar
  • - Blue Cheese
  • - Butternut Squash Cubes
  • - Chicken Thighs
  • - Flatbread
  • - Honey
  • - Minced Garlic
  • - Rosemary

Wine Pairings by @grapefriend

You need a rich white for the heavy squash and pungent blue cheese, so try a Sémillon.

Beer Pairings

The fruity notes of a Belgian Single make for a classic pairing with blue cheese.

TK Table Talk:

Would you rather be able to run incredibly fast or jump incredibly high?

What To Do:

Butternut Squash, Chicken, and Blue Cheese Flatbreads - Step 1

1. Make butternut squash spread: Preheat oven to 425°F. Toss butternut squash with 2 teaspoons olive oil, ONLY ½ teaspoon rosemary, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Bake 15 minutes or until tender, tossing once.

Butternut Squash, Chicken, and Blue Cheese Flatbreads - Step 2

Transfer to a medium bowl. Add half of the garlic, and mash with a potato masher or whisk until smooth.

2. Crisp flatbreads: Brush flatbreads with 1 tablespoon olive oil. Heat a large nonstick skillet over medium-high heat. Cook 2 minutes on each side or until flatbread is crisp. Set aside, and keep warm.

Butternut Squash, Chicken, and Blue Cheese Flatbreads - Step 3

3. Cook chicken: Sprinkle chicken with ½ teaspoon each salt and pepper. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Cook 3 to 4 minutes on each side or until done. Let rest 5 minutes before thinly slicing.

Butternut Squash, Chicken, and Blue Cheese Flatbreads - Step 4

4. Make dressing: While chicken is resting, whisk together vinegar, honey, remaining garlic, and 2 tablespoons extra-virgin olive oil in a small bowl. Season with salt and pepper to taste.

5. Stir in all but a pinch of parsley (save it for garnish) just before serving.

To Serve: Spread butternut squash mixture evenly on flatbreads. Top with sliced chicken, arugula, and blue cheese. Drizzle with dressing.

Pro Tip:

Use the leftover rosemary to make a salt rub. Stir together with coarse salt and use to rub on steak or pork.

terraskitchen.com

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife

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