Creamy Butternut Squash and Kale Spaghetti

with pecans and pecorino cheese

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Tree Nuts

Vegetarian
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 you!
A note about serious food allergies

A bowl of pasta can chase any troubles away, and this bowl can chase away unpleasant people, expensive car repairs, leaky roofs, and the terrors of existential dread. Okay, maybe not that last one, but there's nothing to dread and everything to look forward to in mixing sweet butternut, healthy kale, cream, garlic, and cheese into a mound of perfect spaghetti that just twirls into your fork like magic. Smile at the mean people, put the repairs on the card, get a bucket, and try not to worry: we've got the pasta to make everything right. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.

In Your Box (serves 2)

  • Info
    1 oz. Pecorino Cheese
  • 12 oz. Cubed Butternut Squash
  • 2 oz. Kale
  • Info
    4 fl. oz. Light Cream
  • Info
    5 oz. Spaghetti
  • 2 Garlic Cloves
  • Info
    1 oz. Pecans
  • Info
    0.48 oz. Parmesan Cheese Crisps

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.

  • Nutrition (per serving)

  • Calories
    746
  • Carbohydrates
    87g
  • Fat
    39g
  • Protein
    16g
  • Sodium
    1252mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Roast the Butternut

    Place butternut squash on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into squash. Spread into a single layer and roast in hot oven until browned and tender, 15-20 minutes. While squash roasts, cook pasta.

  • 2

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, prepare ingredients.

  • 3

    Prepare the Ingredients

    Stem kale and coarsely chop. Coarsely crush Parmesan crisps. Mince garlic.

  • 4

    Make the Sauce

    Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add garlic to hot pan and stir constantly until aromatic, 30-60 seconds. Add cream, kale, pecorino, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until thickened slightly and kale is wilted, 2-3 minutes.

  • 5

    Add Pasta and Finish Dish

    Add pasta, ¼ cup pasta cooking water, and a pinch of salt to pan and stir occasionally until pasta is coated with sauce, 1-2 minutes. Remove from burner. If pasta is too dry, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Plate dish as pictured on front of card, topping pasta with butternut squash and garnishing with pecans and Parmesan crisps. Bon appétit!

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