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

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

In Your Box (serves 2)

  • Info
    ½ oz. Shredded Asiago Cheese
  • 3 oz. Brussels Sprouts
  • Info
    ½ oz. Roasted Pecans
  • Info
    4 fl. oz. Whole Milk
  • Info
    9 oz. Par-Cooked 5-Cheese Tortellini
  • Info
    1 oz. Light Cream Cheese
  • Info
    ¼ oz. Flour
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1


    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.

  2. 2


    Mince sage thinly slice brussels chop pecans

  3. 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.

  4. 4


    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.

  5. 5

    Finish Dish

    garnish dish with parmesan, pecans and remaining sage. Bon appetitie!

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