All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
The salty-sweet combo is the inspiration for many a delicious meal, and this pasta dish is no exception. Prosciutto brings a natural salty touch and the butternut squash is a sweet, filling delight: combined, they bring delicious contrast in both flavor and texture. Herbaceous sage and a creamy, cheesy sauce augment the culinary ying and yang, making this marriage of opposites a meal of champions.
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
Large Non-Stick Pan
Before You Cook
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
Cook the Butternut Squash
Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into butternut squash.
Spread into a single layer and roast in hot oven until tender, 20-25 minutes.
While butternut roasts, cook pasta.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Remove prosciutto from refrigerator and tear into bite-sized pieces.
Stem and mince sage.
Crisp the Prosciutto
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add prosciutto to hot pan and stir occasionally until crisp, 4-6 minutes.
Remove prosciutto to towel-lined plate. Keep pan over medium heat.
Make Sauce and Finish Dish
Add 1 tsp. olive oil and sage to hot pan and stir, 1 minute.
Add cream and pasta cooking water and stir occasionally until slightly thickened, 1-2 minutes.
Stir in Parmesan (reserve a pinch for garnish) until incorporated and sauce is thickened. Remove from burner and stir in pasta, butternut squash, sage, and prosciutto (reserving a pinch for garnish).
Plate dish as pictured on front of card, garnishing with reserved Parmesan and reserved prosciutto. Bon appétit!
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