Meal Kit
Culinary Collection
Butternut Squash and Scallop Campanelle
with sage butter
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Milk, Wheat
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PescatarianOver 30g protein
Chef
Jimmy Shay
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)
- 8 oz. Scallops
- 8 oz. Cubed Butternut Squash
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4 fl. oz. Cream Sauce Base
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6 oz. Campanelle Pasta
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1 oz. Shredded Parmesan Cheese
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⅘ oz. Lemon Garlic Butter
- 1 Tbsp. Minced Garlic and Lemon Basil
- 1 Sage Sprig
- ¼ tsp. Red Pepper Flakes
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) MOx2rbPr
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Calories730
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Carbohydrates86g
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Net Carbs80g
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Fat30g
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Protein33g
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Sodium1410mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Colander
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Large Non-Stick Pan
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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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using 16 oz. scallops, follow same instructions as 8 oz., working in batches if necessary.
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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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1 Start the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1 cup pasta cooking water.Drain pasta in a colander and set aside.While pasta cooks, continue recipe. -
2 Cook Butternut Squash and Prepare Sage
Halve any large butternut squash pieces to roughly match smaller pieces.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add butternut squash, 1/4 cup water, and a pinch of salt and pepper to hot pan. Cover and stir occasionally until tender and lightly browned, 8-12 minutes.If pan is dry, add water, 1 Tbsp. at a time, as needed.While squash cooks, stack sage leaves, roll into a long cylinder, and slice lengthwise to create very thin strips.Transfer butternut squash to a plate. Wipe pan clean and keep pan over medium heat. -
3 Finish the Pasta
Add minced garlic and lemon basil to hot pan. Stir occasionally until fragrant, 30-60 seconds.
Add cream base, half the cheese (reserve remaining for garnish), 1/4 tsp. salt, and a pinch of pepper. Stir until combined and bring to a simmer.Once simmering, add cooked pasta. Stir occasionally until coated and sauce has slightly thickened, 1-2 minutes.If sauce is too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Stir in butternut squash until combined.Remove from burner and cover to keep warm.While sauce cooks, continue recipe. -
4 Cook the Scallops
Pat scallops dry and season all over with a pinch of salt and pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add scallops to hot pan and cook until browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.Remove from burner. Transfer scallops to a plate. Reserve pan; no need to wipe clean. -
5 Make Sage Butter and Finish Dish
Return pan used to cook scallops to medium heat. Add butter and sage to hot pan. Stir occasionally until sage is fragrant and butter has melted, 30-60 seconds.
Remove from burner.Plate dish as pictured on front of card, topping pasta with scallops. Evenly top scallops with sage butter and garnish all over with remaining cheese and red pepper flakes (to taste). Bon appétit!
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