Meal Kit
Creamy Butternut Squash and Kale Spaghetti
with crispy onions
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Nigel Palmer
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
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4 fl. oz. Cream Sauce Base
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5 oz. Spaghetti
- 2 oz. Kale
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1 oz. Grated Parmesan Cheese
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1 oz. Crispy Onions
- 4 tsp. Mirepoix Broth Concentrate
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) bO9yrrOn
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Calories640
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Carbohydrates87g
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Net Carbs78g
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Fat27g
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Protein18g
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Sodium1560mg
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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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side. 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. If using yellowtail, pat dry. Add yellowtail, skin-side up first, and cook until fish reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner. 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 on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.Roast in hot oven until browned and tender, 15-20 minutes.While squash roasts, continue recipe. -
2 Cook 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. -
3 Prepare the Kale
Stem kale and coarsely chop.
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4 Make the Sauce
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add cream base, mirepoix base, kale, cheese, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until sauce is slightly thickened and kale is wilted, 2-3 minutes. -
5 Add Pasta and Finish Dish
Add pasta and 1/4 cup reserved pasta cooking water to hot pan with sauce. Stir occasionally until pasta is coated, 1-2 minutes.
Remove from burner. If sauce is too thick, 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 crispy onions. Bon appétit!
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