with Sage and Crispy Bacon
Ingredients: Butternut squash • Penne pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Spinach • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Sage • Chili flakes • Garlic.
Allergens
Utensils
Tags
Bacon Strips
100 g
Butternut Squash, cubes
170 g
Cream Cheese
2 unit(s)
Chicken Broth Concentrate
1 unit(s)
Shallot
1 unit(s)
Garlic, cloves
1 unit(s)
Sage
7 g
Baby Spinach
56 g
Parmesan Cheese, shredded
0.25 cup
Penne
170 g
Chili Flakes
4 g
Pepper*
0.125 tsp
Salt*
0.25 tsp
Butter*
1 tbsp
- Before starting, wash and dry all produce.
- To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, to a medium pot, add butternut squash, 1 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings.) Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Cook uncovered for 10-12 min, until squash is fork-tender.
- Drain and return squash to the same pot, off heat.
- Mash squash until smooth.
- Add penne to the boiling water. Cook uncovered for 10-12 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 3/4 cup (1 1/2 cups) pasta water, then drain and return penne to the same pot, off heat.
- Meanwhile, peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Pick sage leaves from stems, then finely chop.
- Heat a large non-stick pan over medium.
- While the pan heats, cut bacon crosswise into 1/4-inch strips.
- When hot, add bacon to the dry pan. Cook for 5-7 min, stirring occasionally, until crispy.**
- Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
- Reserve bacon fat in the pan.
- Reheat the pan with reserved bacon fat over medium.
- When hot, add shallots. Cook for 2-3 min, stirring often, until slightly softened.
- Add garlic. Cook for 30 sec, stirring constantly, until fragrant.
- Add mashed squash, broth concentrate, cream cheese, reserved pasta water, 1 tbsp (2 tbsp) butter and half the sage (use all 4 servings). Season with salt and pepper.
- Increase heat to medium-high. Bring to a simmer, whisking constantly, until sauce is smooth.
- Add spinach, penne and Parmesan to the pan with sauce. Cook for 2-3 min, stirring often, until spinach wilts and sauce thickens slightly. Season with salt and pepper.
- Divide penne between plates.
- Sprinkle bacon and some chili flakes over top. (NOTE: Like things spicy? Add more chili flakes!)
810
kcal
Calories
42
g
Fat
19
g
Saturated Fat
86
g
Carbohydrate
12
g
Sugar
7
g
Dietary Fiber
24
g
Protein
75
mg
Cholesterol
1090
mg
Sodium
0.5
g
Trans Fat
1000
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
