Meal Kit
Pork Sausage Rigatoni
With Butternut Squash, Goat Cheese, and Pepitas
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Justin Paruszkiewicz
In Your Box (serves 2)
- 6 oz. Cubed Butternut Squash
- 6 oz. Rigatoni
- 1 Zucchini
- 1½ oz. Goat Cheese
- 1 oz. Baby Arugula
- ½ oz. Pepitas
- 2 Garlic Clove
- 4 Italian Sausage Links
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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Calories460
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Carbohydrates81g
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Net Carbs73g
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Fat9g
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Protein18g
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Sodium90mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Oven-Safe Pan
- 1 Medium Pot
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 Prepare the Ingredients
Preheat the oven to 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Mince garlic. Dice zucchini into half rounds.
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2 Roast the Vegetables
In a mixing bowl, combine the butternut squash, zucchini, 1 Tbsp. olive oil, and a pinch of salt and pepper. Evenly arrange vegetables on the prepared baking sheet, ensuring there is no overlap.Place in oven to bake for 10-12 minutes, or until roasted and slightly caramelized. Remove from oven and reserve.
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3 Cook the Sausages
Warm 2 tsp. olive oil in a medium oven-safe pan over medium heat. Add sausages and cook on each side for 3-4 minutes, or until browned. Remove from heat and place in oven to roast for 8-10 minutes, or until sausages are firm to the touch and slightly crisped.
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4 Cook the Rigatoni
Bring a medium pot 6 cups of lightly salted water to a boil. Put a colander in the sink. Add rigatoni and cook for 8-10 minutes, or until al dente. Drain water and return rigatoni to pot. Reserve.
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5 Prepare the Sauce
In a separate pan, sauté 2 Tbsp. olive oil and the garlic over medium heat for 1 minute, or until translucent and aromatic. Then add the roasted butternut squash and zucchini, coating with garlic. Add the cooked rigatoni and baby arugula and stir over medium heat for 1 minute, or until arugula begins to wilt. Salt and pepper to taste.
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6 Plate the Dish
Ladle a serving of the pasta on a plate. Nestle two sausages next to the pasta. Garnish with goat cheese and pepitas.
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