All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
You Will Need
Before You Cook
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
Toast The Bread and Prepare The Ingredients
Spread butter and minced garlic evenly on bread slices. Transfer to prepared baking sheet and roast until toasted, 5-6 minutes.
While bread toasts, cook the shrimp.
Core tomato and cut into ½" dice
Cook The Shrimp
Heat 1 tsp. olive oil in a medium pot over medium-high heat. Add shrimp, ¼ tsp salt and a pinch of pepper to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Transfer to a plate. Reserve pot; no need to wipe clean.
Cook The Squash
In the same pot over medium heat add 1 Tbsp. olive oil. Add butternut squash and seasoning blend to hot pan. Cover, and stir occasionally until tender and lightly browned, 8-12 minutes.
Add base, cream cheese, 1 cup water to pot and bring to a simmer. Mash mixture lightly and cook until slightly thickened, 3-4 minutes. Add roma to pot and cook 1-2 minutes. Remove from heat and stir in shrimp.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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