Meal Kit
Creamy Butternut Squash and Kale Spaghetti
with pecans and pecorino cheese
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Pecans), Milk, Wheat
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Vegetarian
Chef
Nigel Palmer
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, 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.
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
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5 oz. Spaghetti
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4 oz. Light Cream
- 2 oz. Kale
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1 oz. Pecans
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1 oz. Grated Romano Cheese
- 4 tsp. Mirepoix Broth Concentrate
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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.
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Nutrition (per serving) xPoVDe3g
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Calories740
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Carbohydrates89g
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Net Carbs78g
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Fat38g
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Protein18g
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Sodium1660mg
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
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! Cook protein in a large non-stick pan over medium-high heat with 2 tsp. olive oil. If using whole chicken breast, into 1" dice. Follow diced chicken instructions. If using diced chicken, pat dry. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using scallops, pat dry. Cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. 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.
Place butternut squash on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning 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. -
4 Make the Sauce
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add cream, mirepoix base, kale, cheese, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until thickened slightly and kale is wilted, 2-3 minutes. -
5 Add Pasta and Finish Dish
Add pasta, 1/4 cup pasta cooking water, and a pinch of salt to hot pan. 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 crushed Parmesan crisps. Bon appétit!
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