Meal Kit
Five Cheese Tortellini with Brown Butter Sage Cream
and roasted butternut squash and Brussels sprouts
Prep & Cook Time: 60+ min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Eggs, Wheat, Tree Nuts
Chef
Ryan Pugh
In Your Box (serves 2)
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½ oz. Shredded Asiago Cheese
- 3 oz. Brussels Sprouts
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½ oz. Roasted Pecans
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4 fl. oz. Whole Milk
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9 oz. Par-Cooked 5-Cheese Tortellini
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1 oz. Light Cream Cheese
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¼ oz. Flour
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⅗ oz. Butter
- 1 Sage Sprig
- 8 oz. Cubed Butternut Squash
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)
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Calories646
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Carbohydrates72g
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Fat31g
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Protein22g
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Sodium1633mg
Recipe Steps
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
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1 COOK THE PASTA
Once water is boiling, add pasta and cook until al dente, 3-4 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, prepare ingredients.
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2 PREPARE THE INGREDIENTS
Mince sage thinly slice brussels chop pecans
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3 Roast squash
in a medium bowl toss squash with 2 tsp olive oil and ¼ tsp salt and a pinch of pepper. transfer to a prepared baking sheet. bake for 10-12 minutes until tender.
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4 MAKE SAUCE
Place a large non stick pan over medium heat. once hot add butter and stir often until butter is a chestnut color and has a nutty aroma. add flour and mix well into a dough like consistency. add milk, flour, cream cheese and pasta water. bring to a simmer and stir until cream, 2-4 minutes. add brussels, sage, ¼ tsp salt and a pinch of pepper. mix well and simmer for 3-4 minutes until sauce is thickened and brussels are tender. add squash, pasta and an additional ¼ tsp salt. heat until all is warmed through.
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5 Finish Dish
garnish dish with parmesan, pecans and remaining sage. Bon appetitie!
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