Butternut Squash Alfredo Penne
with spice-roasted walnuts and garlic bread
Prep & Cook Time: 60+ min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Eggs, Wheat, Tree Nuts
Chef
Patrick Le Beau
In Your Box (serves 2)
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1 oz. Goat Cheese
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1 Ciabatta
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½ oz. Grated Parmesan
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5 oz. Penne Pasta
- 8 oz. Cubed Butternut Squash
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1 oz. Walnut Halves
- ½ oz. Baby Spinach
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4 oz. Alfredo Sauce
- 1 tsp. Cajun Seasoning
- 2 Garlic Clove
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories820
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Carbohydrates94g
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Fat40g
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Protein25g
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Sodium1449mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 cook squash
2 t oil, ½ cajun seasoning, ¼ t salt, stir in bowl and place on ½ of baking sheet 400 20-25
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2 cook pasta
8 c water, 2 t salt boil 12-13 reserve ½ c pasta water
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3 prep
mince garlic rough chop spinach rough chop nuts, toss w/ 1 t oil, and other half of cajun seasoning in same bowl from squash
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4 garlic bread
drizzle ciabatta w/ 1 t oil per ½ spread garlic over bread, top w/ parm 400 on other half of baking sheet for 5-7
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5 finish pasta
combine pasta, alfredo sauce, ¼ c water cook 1 minute until sauce coats pasta stir in squash and plate topping with nuts, goat cheese and butternut
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