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Spinach & Two-Cheese Focaccia Pizzas Fill 1 Created with Sketch.

with Apple & Maple-Roasted Squash Salad

  • Group Created with Sketch.
    30-40 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 730 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Soft, chewy focaccia bread (a specialty from northern Italy) makes an easy, hearty base for tonight’s pizzas. We’re layering it with a classic tomato sauce, sautéed spinach, and two types of cheese: creamy ricotta and melty fresh mozzarella. Our vibrant seasonal side salad showcases roasted delicata squash (a tender variety with edible ridged skin) and crisp apple tossed with maple syrup, sage, and walnuts.


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About Blue Apron

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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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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!

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1 Prepare & roast the squash:

Preheat the oven to 475°F. Line a sheet pan with aluminum foil. Wash and dry the squash. Cut off and discard both ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into ½-inch-thick pieces. Place on the prepared sheet pan. Top with ¾ of the maple syrup and 2 tablespoons of olive oil; season with salt and pepper. Toss to thoroughly coat. Arrange in an even layer. Roast, rotating the sheet pan halfway through, 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven and let stand for at least 2 minutes.

2 Prepare the remaining ingredients & season the ricotta:

While the squash roasts, wash and dry the remaining fresh produce. Peel and roughly chop the garlic. Halve the bread. Tear the mozzarella cheese into bite-sized pieces. In a bowl, combine the ricotta cheese and a drizzle of olive oil; season with salt and pepper to taste.

Prepare the remaining ingredients & season the ricotta:
Cook & drain the spinach:
3 Cook & drain the spinach:

While the squash continues to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid.

4 Assemble & bake the pizzas:

While the squash continues to roast, place the bread on a separate sheet pan, cut side up. Evenly top with the tomato sauce; season with salt and pepper. Top with the mozzarella cheese and spoonfuls of the cooked spinach and seasoned ricotta cheese. Drizzle with olive oil and season with salt and pepper. Bake 14 to 16 minutes, or until the bread is lightly browned and the cheese has melted. Remove from the oven. and let stand for at least 2 minutes. Transfer to a cutting board.

Assemble & bake the pizzas:
Make the salad:
5 Make the salad:

While the pizza bakes, quarter, core, and thinly slice the apple; place in a large bowl. Roughly chop the walnuts. Pick the sage leaves off the stems; discard the stems, then roughly chop. To the bowl of apple, add the walnuts, sage, roasted squash, vinegar, and remaining maple syrup. Drizzle with olive oil and season with salt and pepper. Toss to combine. Season with salt and pepper to taste. Transfer to a serving dish.

6 Serve your dish:

Cut the baked pizzas into 8 equal-sized pieces; transfer to a serving dish. Serve the pizzas with the salad on the side. Enjoy!

Serve your dish: