Creamy Butternut-Sage Penne
with Crispy Bacon
Mashed butternut squash is the backbone of tonight's creamy sage sauce, which mixes with penne and spinach for a meal that delivers on richness without feeling heavy. Pan-fried crispy bacon gives each bite a delicious salty crunch!
Tags:
Spicy
Allergens:
Milk
•Wheat
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
serving amount
100 g
Bacon Strips
170 g
Butternut Squash, cubes
2 unit(s)
Cream Cheese
(Contains Milk)
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Shallot
1 unit(s)
Garlic, cloves
7 g
Sage
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
170 g
Penne
(Contains Wheat)
1 tsp
Chili Flakes
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Calories750 kcal
Fat37 g
Saturated Fat16 g
Carbohydrate84 g
Sugar10 g
Dietary Fiber7 g
Protein23 g
Cholesterol65 mg
Sodium1050 mg
Trans Fat0.5 g
Potassium850 mg
Calcium250 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Potato Masher
•Colander
•Medium Pot
•Large Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Slotted Spoon
•Whisk
Instructions
1
- 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.
- Meanwhile, add squash, 1 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Cook uncovered until squash is fork-tender, 10-12 min.
- Drain and return squash to the same pot, off heat.
- Mash squash until smooth.
2
- Meanwhile, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 3/4 cup (1 1/2 cups) pasta water, then drain and return penne to the same pot, off heat.
3
- Meanwhile, peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Pick a few sage leaves from stems, then finely chop 1 tbsp (2 tbsp) leaves.
4
- Heat a large non-stick pan over medium heat.
- While the pan heats, cut bacon crosswise into 1/4-inch strips.
- When hot, add bacon to the dry pan. Cook, stirring occasionally, until crispy, 5-7 min.**
- 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.
5
- When squash is almost done, reheat the pan with reserved bacon fat over medium.
- When hot, add shallots. Cook, stirring often, until slightly softened, 2-3 min.
- Add garlic. Cook, stirring constantly, until fragrant, 30 sec.
- Add mashed squash, broth concentrate, cream cheese, reserved pasta water, 1 tbsp (2 tbsp) butter and 2 tsp sage. (NOTE: Reference sage guide.) Season with salt and pepper.
- Increase heat to medium-high. Bring to a simmer, whisking constantly, until sauce is smooth.
6
- Add spinach, penne and Parmesan to the pan with sauce. Cook, stirring often, until spinach wilts and sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.
- Divide penne between plates.
- Sprinkle bacon and some chili flakes over top, if desired. (NOTE: Reference heat guide.)
