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
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.
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
Large Non-Stick Pan
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
Customize It Instructions
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.
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, ¼ 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.
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.
Prepare the Ingredients
Stem kale and coarsely chop.
Coarsely crush Parmesan crisps.
Make the Sauce
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add cream, mirepoix base, kale, cheese, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until thickened slightly and kale is wilted, 2-3 minutes.
Add Pasta and Finish Dish
Add pasta, ¼ 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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