Meal Kit
Creamy Butternut Squash and Kale Spaghetti
with pecans and pecorino cheese
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Pecans), Milk, Wheat
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Vegetarian
Chef
Nigel Palmer
A bowl of pasta can chase any troubles away, and this bowl can chase away unpleasant people, expensive car repairs, leaky roofs, and the terrors of existential dread. Okay, maybe not that last one, but there's nothing to dread and everything to look forward to in mixing sweet butternut, healthy kale, cream, garlic, and cheese into a mound of perfect spaghetti that just twirls into your fork like magic. Smile at the mean people, put the repairs on the card, get a bucket, and try not to worry: we've got the pasta to make everything right. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
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5 oz. Spaghetti
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4 oz. Light Cream
- 2 oz. Kale
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1 oz. Pecans
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1 oz. Pecorino Cheese
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0.48 oz. Parmesan Cheese Crisps
- 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) A3K2EBO6
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Calories730
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Carbohydrates87g
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Net Carbs77g
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Fat38g
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Protein16g
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Sodium1250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 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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Meat lovers! If adding protein, cook in a large non-stick pan, then transfer to a plate before starting sauce in Step 4. Serve on top of pasta. If using chicken, pat dry. Season all over with 1/4 tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil over medium-high heat until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and season with a pinch of salt and pepper. Cook with 2 tsp. olive oil over medium-high heat until shrimp reach minimum internal temperature, 2-3 minutes per side. If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil.
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1 Roast the Butternut
Place butternut squash on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil into squash.
Spread into a single layer and roast in hot oven until browned and tender, 15-20 minutes.While squash roasts, cook pasta. -
2 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, prepare ingredients. -
3 Prepare the Ingredients
Stem kale and coarsely chop.
Coarsely crush Parmesan crisps.Mince garlic. -
4 Make the Sauce
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add garlic to hot pan and stir constantly until aromatic, 30-60 seconds.
Add cream, kale, pecorino, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until thickened slightly and kale is wilted, 2-3 minutes. -
5 Add Pasta and Finish Dish
Add pasta, 1/4 cup pasta cooking water, and a pinch of salt to pan and stir occasionally until pasta is coated with sauce, 1-2 minutes.
Remove from burner.If pasta is too dry, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping pasta with butternut squash and garnishing with pecans and Parmesan crisps. Bon appétit!
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