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.
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 pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes. reserve ½ cup pasta water.
prepare the ingredients
stem and mince sage.
coarsely chop walnuts.
cook the butternut squash
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add butternut squash to hot pan. Cover, and stir often until tender and lightly browned, 8-12 minutes.
make the sauce
add cream, pasta water, and pumpkin to pan with squash. Bring to simmer. 1-2 minutes until slightly thickened.
stir in parmesan.
finish the dish
plate as shown.
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