Recipe Card

Butternut Squash, Chicken, and Blue Cheese Flatbreads

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

1709 Past Meals

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

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

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