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Fresh pre-cut ingredients

Tandoori Squash Naan Pizzas

Lettuce & Radish Salad with Creamy Cilantro Dressing

Cooking time

25 minutes




670 /serving

Pizza has the power to reinvent itself again and again. Our Tandoori Trip seasoning takes it in a delicious direction, with a vibrant blend of garlic, ginger and Kashmiri chili powder. Use it to spice up the tomato sauce and oven-roasted cubes of butternut squash that top each naan—shower them with mozzarella for heart-melting delight. A side salad of crunchy radishes echoes the Indian theme with a thick and creamy cilantro dressing. Ready in under a half hour, this vegetarian dinner is on the table naan too soon!

We will send you:

  • 120g Sliced radishes
  • 50g Sliced red onions
  • 1 Bunch of cilantro
  • 1 Head of lettuce
  • 200g Diced butternut squash
  • 100ml Tomato sauce
  • 60ml Labneh
  • 30g Grated mozzarella
  • 2 Naan
  • 12g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)

Contains: Milk, Wheat

You will need:

2 Sheet pans
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
31 g
Saturated Fat
8 g
1650 mg
Total Carb
79 g
13 g
21 g
7 g
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Roast the squash
Preheat the oven to 450°F. On a lined sheet pan, toss the squash with a drizzle of oil, ⅔ of the spices and S&P. Arrange in a single layer and roast, 15 to 18 min., stirring halfway, until browned and tender. Remove from the oven and set aside to cool slightly.
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Start the naan pizzas
In a small bowl, combine the tomato sauce and remaining spices; stir well. Place the naan on a second lined sheet pan and spread the tomato sauce over. Top with the onions and a drizzle of olive oil. Bake, 7 to 9 min., until the edges of the naan are slightly golden. Remove from the oven and set aside.
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Mise en place
Roughly chop the cilantro leaves and stems. Roughly chop the lettuce, discarding the root end.
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Make the salad
In a small bowl, make the cilantro dressing by combining 1 tbsp olive oil, 1 ½ tbsp water (double both for 4 portions), the labneh and ⅓ of the cilantro; season with S&P and stir well. In a large bowl, combine the radishes, lettuce and ½ the cilantro dressing; season with S&P and toss well.
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Finish the naan pizzas
Switch the oven to broil. Top the naan pizzas with the squash, ½ the remaining cilantro and the cheese. Return to the oven and broil, 2 to 3 min., until the cheese is melted and golden brown.
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Plate your dish
Divide the naan pizzas between your plates (cut into wedges beforehand if desired). Garnish with the remaining cilantro. Serve the salad and remaining cilantro dressing on the side. Bon appétit!