Meal Kit
Butternut Squash Alfredo Penne
with spicy walnuts and garlic bread
Prep & Cook Time: 30-40 min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Milk, Eggs, Wheat, Tree Nuts
Chef
Patrick Le Beau
We've never steered you wrong with a bowl of comfort pasta before, and this guy is not only comforting… he's interesting! Sweet soft butternut and buttery hard walnuts are both giving a slight dash of spices with Cajun seasoning, then added to a pasta with a rich Alfredo sauce and tangy goat cheese. We're steering you right yet again.
In Your Box (serves 2)
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5 oz. Penne Pasta
- 8 oz. Cubed Butternut Squash
- 2 Garlic Cloves
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½ oz. Grated Parmesan
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4 oz. Alfredo Sauce
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1 oz. Goat Cheese
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1 Ciabatta
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1 oz. Walnut Halves
- ½ oz. Baby Spinach
- 1 tsp. Cajun Seasoning
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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Calories829
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Carbohydrates93g
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Fat41g
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Protein26g
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Sodium1348mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Colander
- 1 Baking Sheet
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
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
Customize It Instructions
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Meat lovers! If using protein, cook in a large non-stick pan over medium heat with 2 tsp. olive oil If using diced chicken, pat dry, season all over with ¼ tsp. salt and ¼ tsp. pepper. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Italian sausage, remove sausage from casing. Break up sausage until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 7-9 minutes. If using shrimp, pat dry and season all over with a pinch of salt and pepper. Cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes. If using Beyond Sausage, crumble into bite-sized piecs. Stir occasionally until warmed through, 6-8 minutes. Vegetarian sausage will not brown. Add to pasta as desired.
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1 Roast the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces. Mix squash, half the Cajun seasoning (reserve remaining for walnuts), 2 tsp. olive oil, ¼ tsp. salt in a mixing bowl until squash is coated. Transfer squash to one half of prepared baking sheet and spread into a single layer. Reserve bowl; no need to wipe clean. Roast in hot oven until tender, 20-25 minutes. While squash roasts, cook pasta.
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2 Start the Pasta
Once water is boiling, add pasta and cook until al dente, 12-13 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, prepare ingredients.
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3 Prepare the Ingredients
Coarsely chop spinach. Coarsely chop walnuts. Mince garlic. In bowl used for butternut squash, combine walnuts, 1 tsp. olive oil, and remaining Cajun seasoning.
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4 Bake the Garlic Bread
Place ciabatta on empty space on baking sheet, cut side up. Top ciabatta evenly with 2 tsp. olive oil, garlic, and Parmesan. Bake in hot oven until golden brown, 5-7 minutes. While garlic bread bakes, finish pasta.
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5 Finish Pasta and Plate Dish
Place a large non-stick pan over medium heat. Add pasta, Alfredo sauce, and ¼ cup water to hot pan. Stir until sauce coats pasta, 1-2 minutes. Stir in spinach until wilted, 1-2 minutes. Remove from burner. Plate dish as pictured on front of card, topping pasta with butternut squash, goat cheese (crumbling with your hands if necessary), and walnuts. Bon appétit!
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