Squash & Caramelized Onion Flatbreads

🥘 Ingredients

• balsamic glaze (divided)
  2 tsp
• black pepper
  1 tsp
• butter (divided)
  2 tbsp
• butternut squash
  12 oz
• cooking oil
  4 tsp
• flatbreads
  2 unit
• olive oil (divided)
  4 tsp
• onion
  1 unit
• ricotta cheese
  4 oz
• salt
  1 tsp
• sugar (divided)
  2 tsp
• thyme
  1 oz
• white cheddar cheese
  1 c

🍳 Cookware

• baking sheet
• medium pan
• baking sheet
• medium bowl
• small
• baking sheet
• cutting board

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings). Place a baking sheet on top rack and preheat oven to 450 degrees. Wash and dry produce. Halve, peel, and thinly slice onion . Dice butternut squash into 1/4-inch pieces. Strip thyme leaves from stems; roughly chop leaves until you have 2 tsp.

   onion: 1 unit, butternut squash: 12 oz, thyme: 1 oz
2. 

   2

   Melt butter in a medium pan over medium heat. Add the onion; cook, stirring occasionally, until browned and softened ⏱️ 10 minutes (8-10 minutes). TIP: If onion begins to brown too quickly, add a splash of water. Stir in 1 tsp sugar and 1 tsp balsamic glaze (save the rest for serving; for 4 servings, use 2 tsp balsamic glaze). Cook until caramelized and jammy, ⏱️ 3 minutes (2-3 minutes). Season with salt and black pepper . Turn off heat.

   butter: 2 tbsp (divided), sugar: 2 tsp (divided), balsamic glaze: 2 tsp (divided), salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While onion cooks, place butternut squash on the prepared baking sheet and toss with a drizzle of olive oil , half the chopped thyme, salt, and pepper. Roast on top rack until tender and lightly browned, ⏱️ 12 minutes (10-12 minutes). Transfer to a medium bowl ; set aside. Wipe out the sheet.

   olive oil: 4 tsp (divided)
4. 

   4

   Meanwhile, combine ricotta cheese , remaining chopped thyme, and 2 tsp olive oil (3 tsp for 4 servings) in a small bowl. Season with salt and pepper.

   ricotta cheese: 4 oz
5. 

   5

   Lightly oil a baking sheet with cooking oil . Place flatbreads on the sheet. (For 4 servings, divide flatbreads between 2 lightly oiled baking sheets.) Evenly spread flatbreads with ricotta mixture, then top with caramelized onion, butternut squash, and white cheddar cheese .

   cooking oil: 4 tsp, flatbreads: 2 unit, white cheddar cheese: 1 c
6. 

   6

   Bake flatbreads on top rack until edges are golden brown and cheese melts, ⏱️ 12 minutes (10-12 minutes). (For 4 servings, bake on top and middle racks; swap rack positions halfway through baking.) Transfer to a cutting board and drizzle with remaining balsamic glaze to taste. Slice into pieces, divide between plates, and serve.