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.
You Will Need
Medium 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
Start the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into squash.
Spread into a single layer on one side. Roast in hot oven, 10 minutes.
Remove from oven. Squash will finish cooking in a later step.
While squash roasts, prepare ingredients.
Prepare the Ingredients
Stem sage. Place leaves on a dry paper towel in a single layer. Top with another dry paper towel. Microwave, 1 minute at a time, until crisp, 2-3 times.
Halve lemon. Juice one half and cut other half into wedges.
Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Cook Salmon and Finish Squash
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes.
Transfer salmon to empty space on baking sheet, seared side up. Gently flip squash.
Roast until squash is browned and tender and salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
While salmon and squash roast, make cranberry chutney.
Make the Chutney
Place a small pot over medium heat. Add cranberries, white cooking wine, 2 Tbsp. water, sugar, and 2 tsp. lemon juice to hot pot. Stir to combine and bring to a simmer.
Once simmering, reduce heat to low and stir occasionally until cranberries are plump and liquid has reduced by half, 3-5 minutes.
Remove from burner and stir in butter. Cover and set aside.
Finish the Dish
Plate dish as pictured on front of card, topping salmon with cranberry chutney. Crumble sage and sprinkle over squash. Squeeze lemon wedges over dish to taste. Bon appétit!
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