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Butternut Squash & Kale Calzones Fill 1 Created with Sketch.

with Arugula & Apple Salad

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this crowd-pleasing meal, we’re stuffing calzones with the wonderful, warming flavors of fall. Seasonal butternut squash pairs perfectly with Lacinato kale, an extraordinary variety from Tuscany. Sautéed with a little nutmeg, the vegetables combine with melty Fontina cheese to make a delicious and wholesome filling. Our veggie calzones get their authentic, crackling crusts from a sprinkling of semolina flour (an essential Italian ingredient). Dip them in the savory tomato sauce served on the side for the full-flavored experience!

fresh
ingredients
Butternut Squash & Kale Calzones with Arugula & Apple Salad
Title
  • 1½ lbs Plain Pizza Dough
  • 1 15-Ounce Can Crushed Tomatoes
  • 4 oz Fontina Cheese
  • 4 cloves Garlic
  • 3 oz Arugula
  • 1 Apple
  • 1 Lemon
  • 1 lb Butternut Squash
  • 1 bunch Lacinato Kale
  • 2 Tbsps Semolina Flour
  • ½ cup Grated Parmesan Cheese
  • 1 tsp Calzone Spice Blend (Italian Seasoning & Ground Nutmeg)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard both ends of the squash; peel the squash, then separate the neck and bulb. Halve the bulb lengthwise; remove and discard the pulp and seeds, then medium dice. Remove and discard the kale stems; roughly chop the leaves. Peel and mince the garlic. Cut off and discard the rind of the Fontina cheese; medium dice. Quarter and deseed the lemon. Core the apple and cut into matchsticks; toss with the juice of 1 lemon wedge.

Make the filling:
2 Make the filling:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and tender. Add the kale, spice blend and half the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add ⅓ of the tomatoes. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Transfer to a large bowl; season with salt and pepper to taste.

Assemble the calzones:
3 Assemble the calzones:

Sprinkle a big pinch of the flour onto a clean, dry work surface. Divide the dough into 4 equal-sized portions. Using your hands, stretch out each portion into a ¼-inch-thick round. Divide the filling (you may have extra) between the rounds. Top with the Fontina cheese and half the Parmesan cheese; season with salt and pepper. Fold each round in half over the filling. Using your fingers or a fork, press or crimp the edges of the dough to seal the calzones.

Bake the calzones:
4 Bake the calzones:

Sprinkle the remaining flour on a large sheet pan. Carefully place the calzones on the prepared sheet pan; lightly drizzle or brush the tops with olive oil. Bake 16 to 18 minutes, or until browned on top. Remove from the oven and let stand for at least 5 minutes. Transfer to a serving dish.

Make the tomato sauce:
5 Make the tomato sauce:

While the calzones bake, in the pan used to make the filling, heat 2 teaspoons of olive oil on medium until hot. Add the remaining garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned and fragrant. Add the remaining tomatoes. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined; season with salt and pepper to taste. Transfer to a serving dish.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

To make the dressing, in a bowl, combine the remaining Parmesan cheese and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the arugula and apple. Add as much of the dressing as you’d like (you may have extra). Toss to thoroughly coat; season with salt and pepper to taste. Transfer to a serving dish. Serve the baked calzones with the salad and tomato sauce on the side. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard both ends of the squash; peel the squash, then separate the neck and bulb. Halve the bulb lengthwise; remove and discard the pulp and seeds, then medium dice. Remove and discard the kale stems; roughly chop the leaves. Peel and mince the garlic. Cut off and discard the rind of the Fontina cheese; medium dice. Quarter and deseed the lemon. Core the apple and cut into matchsticks; toss with the juice of 1 lemon wedge.

2 Make the filling:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and tender. Add the kale, spice blend and half the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add ⅓ of the tomatoes. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Transfer to a large bowl; season with salt and pepper to taste.

Make the filling:
Assemble the calzones:
3 Assemble the calzones:

Sprinkle a big pinch of the flour onto a clean, dry work surface. Divide the dough into 4 equal-sized portions. Using your hands, stretch out each portion into a ¼-inch-thick round. Divide the filling (you may have extra) between the rounds. Top with the Fontina cheese and half the Parmesan cheese; season with salt and pepper. Fold each round in half over the filling. Using your fingers or a fork, press or crimp the edges of the dough to seal the calzones.

4 Bake the calzones:

Sprinkle the remaining flour on a large sheet pan. Carefully place the calzones on the prepared sheet pan; lightly drizzle or brush the tops with olive oil. Bake 16 to 18 minutes, or until browned on top. Remove from the oven and let stand for at least 5 minutes. Transfer to a serving dish.

Make the tomato sauce:
5 Make the tomato sauce:

While the calzones bake, in the pan used to make the filling, heat 2 teaspoons of olive oil on medium until hot. Add the remaining garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned and fragrant. Add the remaining tomatoes. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined; season with salt and pepper to taste. Transfer to a serving dish.

6 Make the salad & serve your dish:

To make the dressing, in a bowl, combine the remaining Parmesan cheese and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the arugula and apple. Add as much of the dressing as you’d like (you may have extra). Toss to thoroughly coat; season with salt and pepper to taste. Transfer to a serving dish. Serve the baked calzones with the salad and tomato sauce on the side. Enjoy!

Make the salad & serve your dish: