Meal Kit
Culinary Collection
Truffle Butter Tortellini
with butternut squash and kale
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
- Mediterranean
Chef
Maija Barnes
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
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9 oz. Par-Cooked 5-Cheese Tortellini
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4 fl. oz. Cream Sauce Base
- 8 oz. Cubed Butternut Squash
- 3 oz. Shredded Kale
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⅘ oz. Truffle Butter
- 2 Green Onions
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½ oz. Shredded Parmesan Cheese
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⅓ oz. Panko Breadcrumbs
- 2 Garlic Cloves
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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Calories650
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Carbohydrates69g
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Net Carbs60g
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Fat34g
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Protein20g
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Sodium1200mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Medium Pot
- 1 Plate
- 1 Colander/Strainer
Before You Cook
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
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Roast the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper on prepared baking sheet. Massage oil and seasonings into butternut squash. Spread into a single layer.Roast in hot oven until tender, 25-30 minutes, stirring once halfway through.Carefully remove from oven.While butternut squash roasts, continue recipe. -
2 Prepare Ingredients and Cook Tortellini
Halve garlic.
Place garlic halves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic.Place directly on oven rack, opening-side up, and roast in hot oven until garlic is tender, 15-20 minutes.While garlic roasts and once water is boiling, add tortellini to boiling water and cook until al dente, 4-5 minutes.Remove from burner. Drain in a colander/strainer and set aside.While tortellini cooks, trim and thinly slice green onions on an angle, keeping white and green portions separate.Carefully remove garlic pouch from oven and set aside to cool. -
3 Toast Panko and Mince Garlic
Line a plate with a paper towel.
Place a large non-stick pan over medium heat.Add panko and half the butter (to taste; reserve remaining for sauce) to hot pan. Stir occasionally until panko is slightly browned and toasted, 1-2 minutes.Remove from burner. Transfer panko to towel-lined plate. Wipe pan clean and reserve.While panko toasts and once garlic is cool enough to handle, mince garlic. -
4 Cook the Vegetables
Return pan used to toast panko to medium heat and add 1 tsp. olive oil.
Add butternut squash, kale, white portions of green onions, and 1/4 cup water to hot pan.Cover and cook until kale is tender, 4-5 minutes. -
5 Add Sauce and Tortellini and Finish Dish
Add cream base, garlic, half the cheese (reserve remaining for garnish), and remaining butter (to taste) to hot pan.
Stir occasionally until combined and sauce is slightly thickened, 2-3 minutes.Add tortellini and stir until combined and heated through, 1-2 minutes.If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping tortellini with green portions of green onions, toasted panko, and remaining cheese. Bon appétit!
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