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Anne-Marie

Fresh Rigatoni with Creamy Butternut Squash Sauce

Spiced Pepitas, Sage & Green Salad

Cooking time

30 minutes

Servings

2/4

Calories

840 /serving

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Anne-Marie's favourite

"Wholesome and versatile, fresh pasta is always a sure bet! Tonight we’re celebrating the season by tossing our penne in a creamy butternut squash sauce enhanced with garlic and sage. Toasted pumpkin seeds add texture while grated Parmigiano Reggiano brings the flavours together wonderfully. A mixed green salad drizzled in a light apple cider vinegar dressing adds a fresh touch to the meal. Pasta for the win!"
Anne-Marie

We will send you:

  • 1 Garlic clove
  • 1 Shallot (or onion)
  • 1 Bunch of sage
  • 60g Lettuce
  • 1 Butternut squash
  • 225g Fresh rigatoni
  • 30ml Apple cider vinegar
  • 25g Pumpkin seeds (pepitas)
  • 25g Parmigiano Reggiano
  • 30ml Heavy cream
  • 13g Squash & pepita spice blend (garlic, salt, onion, paprika, sunflower oil, Cayenne pepper, oregano, thyme)
  • You will need:

    Small pan
    2 Medium pots
    Strainer
    Peeler
    Olive oil
    Salt & pepper
    Oil
    Total Fat
    45 g
    Saturated Fat
    10 g
    Sodium
    1150 mg
    Total Carbs
    89 g
    Sugars
    11 g
    Protein
    24 g
    Fibres
    7 g
    Preparation
    a picture
    Mise en place
    Bring a medium pot of salted water to a boil. Peel and halve the squash lengthwise. Scoop out and discard the pulp and seeds; cut the squash into ½-inch cubes. Peel, halve and mince the shallot. Mince the garlic. Pick the sage leaves off the stems.
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    Cook the squash
    In a second medium pot, heat a drizzle of olive oil on medium-high. Add the shallots and garlic; season with ½ the spice blend. Cook, 30 seconds to 1 minute, until fragrant. Add the squash and cover with water; season with S&P. Bring to a boil and cook, 8 to 10 minutes, until tender when pierced with a fork. Reserving 1 cup of cooking water (double for 4 portions), drain the squash and return to the pot. Add the cream and reserved cooking water; season with S&P. Using a fork (or potato masher), mash the mixture to achieve your desired consistency.
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    Cook the pasta
    While the squash cooks, add the pasta to the pot of boiling water. Cook, 5 to 8 minutes or until al dente (still slightly firm to the bite). Drain the pasta thoroughly. Toss with a drizzle of olive oil to prevent sticking and set aside in warm spot.
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    Make the spiced pepitas
    While the pasta cooks, in a small pan, heat a drizzle of olive oil on medium-high. Add the pepitas and toast, stirring frequently, 3 to 5 minutes or until golden brown (be careful, the pepitas may pop as they toast). Transfer to a paper towel-lined plate and immediately season with the remaining spice blend and S&P.
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    Make the salad
    While the pepitas toast, in a small bowl, combine the lettuce, ½ the vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P to taste.
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    Finish the pasta & serve
    To the pot of squash, add the pasta, the remaining vinegar, ½ the Parmesan and ½ the sage (roughly chop all before adding); season with S&P to taste. Return to the heat and cook, stirring frequently, 2 to 3 minutes, until the pasta is coated. Divide the finished pasta between your plates. Garnish with the ½ the pepitas, the remaining Parmesan and as much of the remaining sage as you’d like. Top the salad with the remaining pepitas and serve on the side. Bon appétit!