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
A note about serious food allergies
This hearty pasta pairs the best of autumnal vegetables with smoky, sweet Italian pork sausage. The crowning additions of garlic, creamy goat cheese, and buttery toasted pumpkin seeds – also known as pepitas - make this dish unique and satisfying.
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.
You Will Need
Medium Oven-Safe Pan
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
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.
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.
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.
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.
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.
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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