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Butternut Squash Agnolotti

Butternut Squash Agnolotti

with Brown Butter Mushroom Cream Sauce
4.5(4K)804 Reviews
Recipe Development Team
Recipe Development TeamUpdated on February 24, 2026
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Calories
530 kcal
Protein
14g protein
Difficulty
Easy
Allergens:
  • Tree Nuts
  • Milk
  • Eggs
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

¼ cup

Parmesan Cheese

½ ounce

Walnuts

(Contains: Tree Nuts)

2 tablespoon

Crème Fraîche

(Contains: Milk)

2 tablespoon

Cream Cheese

(Contains: Milk)

1 unit

Mushroom Stock Concentrate

9 ounce

Butternut Squash Agnolotti

(Contains: Eggs, Milk, Wheat)

4 ounce

Button Mushrooms

Not included in your delivery

2 tablespoon (tbsp)

Butter

(Contains: Milk)

teaspoon (tsp)

Salt

teaspoon (tsp)

Black Pepper

/ per serving
Calories530 kcal
Fat30 g
Saturated Fat15 g
Carbohydrate50 g
Sugar5 g
Dietary Fiber3 g
Protein14 g
Cholesterol95 mg
Sodium590 mg
Trans Fat1 g
Potassium440 mg
Calcium150 mg
Iron1.7 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.
Medium Pot
Strainer
Large Pan

Cooking Steps

Cook Pasta & Prep
1

• Bring a medium pot of salted water to a boil (use a large pot for 4 servings). Once water is boiling, add agnolotti to pot, then immediately reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 3-5 minutes. • Reserve 1 cup of pasta cooking water (1½ cups for 4), then drain and set aside. TIP: Toss agnolotti with a drizzle of olive oil after draining to keep from sticking. • Wash and dry produce. Trim and thinly slice mushrooms.

Cook Mushrooms
2

• While pasta cooks, melt 1½ TBSP butter (3 TBSP for 4 servings) in a large pan over medium heat. Add mushrooms; cook, stirring occasionally, until browned and tender, 6-8 minutes. Season with salt and pepper.

Make Sauce
3

• Stir cream cheese, stock concentrate, and ½ cup pasta cooking water (¾ cup for 4 servings) into pan with mushrooms. Simmer until sauce has slightly thickened, 1-2 minutes. • Turn off heat. Stir in crème fraîche until combined; season with salt and pepper.

Finish & Serve
4

• Stir drained agnolotti into pan with sauce until thoroughly coated. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide pasta and sauce between plates. Top with Parmesan and walnuts. Serve.

Customer reviews

Review summary

Updated on Dec 2025
  • Flavor: Many loved the rich, creamy mushroom sauce paired with sweet butternut squash filling, though some found it too sweet or heavy 🍲.
  • Ease of prep: Customers raved about how quick and simple this meal was to prepare, often taking just 30 minutes from start to finish.
  • Suggestions: Consider adding a side salad or green vegetable for balance; some recommend toasting the walnuts or adding fresh herbs like sage.
  • Portions: Several felt the serving size was too small for a full meal, especially for larger appetites or families.
  • Texture: The crunchy walnuts provided a nice contrast to the creamy pasta, though a few found them unnecessary.
AI-generated from customer reviews

Reviews from our home cooks

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AnonymousCooked for 4 people
|Nov 12, 2021
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AnonymousCooked for 2 people
|Nov 24, 2021
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AnonymousCooked for 4 people
|Nov 15, 2021
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AnonymousCooked for 2 people
|Nov 14, 2021
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AnonymousCooked for 2 people
|Nov 15, 2021
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AnonymousCooked for 2 people
|Dec 9, 2021
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AnonymousCooked for 4 people
|Nov 14, 2021
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AnonymousCooked for 2 people
|Nov 16, 2021
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AnonymousCooked for 2 people
|Nov 22, 2021
A
AnonymousCooked for 2 people
|Nov 28, 2021