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
A note about serious food allergies
What does warm taste like? Your more pedantic types might object right here; temperature doesn't have a taste. Or does it? Because this butternut squash cavatappi tastes warm. It also tastes sweet, thanks to the butternut squash. It tastes savory, thanks to the herbaceous sage and pungent garlic. Not to mention the buttery, nutty elements tossed in, namely walnuts, Parmesan, and butter. Add some pasta and bread to the mix and you have the dictionary definition of “warm.”
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
Start Squash and Cook Pasta
Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper to coat completely. Spread into a single layer and roast in hot oven, 25 minutes.
Remove from oven. Squash will finish cooking in a later step.
While squash roasts, add pasta to boiling water. Cook until al dente, 10-12 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander.
Reserve pot; no need to wipe clean.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Stem sage and mince.
Finish Squash and Make Garlic Bread
Carefully stir butternut squash and move to one half of baking sheet. Place ciabatta halves on empty half of baking sheet, cut side up, and drizzle with 1 Tbsp. olive oil and add half the garlic (reserve remaining for sauce).
Roast until squash is tender and ciabatta is lightly browned, 8-10 minutes.
While bread and butternut squash roast, make sauce.
Make the Sauce
Return pot used to cook pasta to medium heat. Add butter and let melt. Add walnuts and a pinch of salt. Stir constantly until butter begins to brown and smell nutty, 1-3 minutes.
Add sage and remaining garlic and stir until aromatic, 30-60 seconds.
Stir in pasta, ½ cup pasta cooking water, ½ tsp. salt, and ¼ tsp. pepper. Bring to a boil, stirring constantly.
Remove from burner and stir in cooked squash and Parmesan until combined. If sauce is too thick, add remaining pasta cooking water 2 Tbsp. at a time until desired consistency is reached.
Finish the Dish
Plate dish as pictured on front of card, halving garlic bread on an angle if desired. Bon appétit!
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