Creamy Squash and Pork Linguine
with Fried Sage and Parmesan
The rich flavours of the season come together in this delectable linguine dish! Roasted squash, creamy garlic and fried sage are sure to delight your palate.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
7 g
Sage
237 mL
Cream
(Contains Milk)
50 g
Shallot
170 g
Linguine
(Contains Wheat)
½ tbsp
Dijon Mustard
(Contains Mustard)
¼ tsp
Chili Flakes
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
3 unit
Garlic, cloves
170 g
Butternut Squash, cubes
28 g
Baby Spinach
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 400 °F. Wash and dry all produce. Heat Guide for Step 1: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Add squash, 1/2 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes to a parchment-lined baking sheet. (NOTE: Reference heat guide.) Season with salt and pepper, then toss to coat. Roast squash in the top of the oven until golden-brown and tender, 18-19 min.
Meanwhile, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Pick sage leaves from stems. Thinly slice half the sage leaves, leaving remainder as full leaves. Peel, then mince shallot.Peel, then mince or grate garlic.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then full sage leaves. Fry until crisp, 1-2 min. Transfer fried sage leaves to a paper towel-lined plate. Set aside. Add pork to the pan with sage-scented oil. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer pork to a plate, then cover to keep warm.
Meanwhile, add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Drain and return linguine to the same pot, off heat.
Heat the same pan (from step 3) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots and garlic. Cook, stirring occasionally, until fragrant, 1-3 min. Add sliced sage, half the Dijon (use all for 4 ppl) and cream. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.
Add cream sauce, pork, spinach and half the Parmesan to the pot with linguine. Toss to combine until spinach wilts, 1 min. Divide linguine between plates. Top with squash. Sprinkle fried sage leaves and remaining Parmesan over top.
