Meal Kit
Five Cheese Tortellini with Brown Butter Sage Cream
and roasted butternut squash and Brussels sprouts
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Pecans), Milk, Eggs, Wheat
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Vegetarian
Chef
Ryan Pugh
In Your Box (serves 2)
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9 oz. Par-Cooked 5-Cheese Tortellini
- 8 oz. Cubed Butternut Squash
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4 fl. oz. Whole Milk
- 3 oz. Brussels Sprouts
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1 oz. Light Cream Cheese
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⅗ oz. Butter
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½ oz. Shredded Asiago Cheese
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½ oz. Pecans
- 1 Sage Sprig
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¼ oz. Flour
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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Calories650
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Carbohydrates73g
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Net Carbs63g
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Fat31g
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Protein22g
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Sodium1630mg
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 1/2 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, prepare ingredients. -
2 PREPARE THE INGREDIENTS
Mince sage
thinly slice brusselschop pecans -
3 Roast squash
in a medium bowl toss squash with 2 tsp olive oil and 1/4 tsp salt and a pinch of pepper.
transfer to a prepared baking sheet.bake for 10-12 minutes until tender. -
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, 1/4 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 1/4 tsp salt.heat until all is warmed through. -
5 Finish Dish
garnish dish with parmesan, pecans and remaining sage. Bon appetitie!
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