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
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.
Before You Cook
Cook The Rice
"Bring a small pot with basmati rice, minced garlic, and ¾ cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.
Remove from burner and fluff with seasoned salt blend and green onion bottoms. Set aside.
While rice cooks, prepare ingredients."
Prepare The Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Peel and halve shallot. Slice halves into thin strips. (Time: :52)
Pull strings from sugar snap peas. Halve crosswise.
Coarsely chop peanuts
Cook Butternut Squash
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add butternut squash and snap peas to hot pan. Stir often until tender and lightly browned, 8-12 minutes. Add shallots, ¼ tsp salt and a pinch of pepper and cook 2-3 minutes or until shallots are browned. Add the sauce and 1oz of water. Stir to combine.
Finish The Dish
Garnish with peanuts and green onion tops. Plate dish as pictured on front of card. Bon appétit!
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