Butternut Squash Agnolotti with Bacon
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Butternut Squash Agnolotti with Bacon

Butternut Squash Agnolotti with Bacon

Elevated Dinners, Impressively Easy

Agnolotti is the rectangular stuffed pasta cousin of ravioli—and it's every bit as delicious. These pasta pillows are filled with sweet, earthy butternut squash, then cooked until al dente and tossed in a lemony sage-garlic cream sauce studded with crispy, smoky bacon. Sprinkle these bountiful bowls with Parmesan cheese and serve with buttery chive garlic bread for a super-satisfying 15-minute miracle meal!

Tags:
New
•Easy Prep
•Quick
Allergens:
Eggs
•Milk
•Wheat
•Soy

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

4 ounce

Bacon

9 ounce

Butternut Squash Agnolotti

(Contains Eggs, Milk, Wheat)

¼ ounce

Chives

¼ ounce

Sage

1 unit

Lemon

2 unit

Demi-Baguette

(Contains Soy, Wheat)

2 tablespoon

Garlic Herb Butter

(Contains Milk)

1 unit

Chicken Stock Concentrate

4 ounce

Cream Sauce Base

(Contains Milk)

1 teaspoon

Garlic Powder

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories1180 kcal
Fat69 g
Saturated Fat30 g
Carbohydrate95 g
Sugar17 g
Dietary Fiber5 g
Protein28 g
Cholesterol195 mg
Sodium2130 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

•Small pot
•Large Pan
•Paper Towel
•Strainer
•Whisk

Instructions

Sizzle
1

• Bring a small pot (medium pot for 4) of salted water to a boil. Wash and dry produce. • Add bacon* to a hot large dry pan. Cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop bacon. • Once water is boiling, add agnolotti to pot; cook until al dente and floating to the top, 3-5 minutes. Reserve ½ cup pasta cooking water, then drain.

Prep
2

• While bacon and agnolotti cook, thinly slice chives. Pick sage leaves from stems; roughly chop half the leaves (all for 4). Quarter lemon. • Halve and toast baguettes. Spread cut sides with garlic herb butter and sprinkle with chives.

Simmer
3

• In pan used for bacon, melt 1 TBSP plain butter (2 TBSP for 4) over medium-high heat. Add sage; cook, stirring occasionally, until fragrant, 30-60 seconds. • Whisk in stock concentrate, cream sauce base, garlic powder, and a squeeze of lemon (big squeeze for 4) until combined. Bring to a simmer and cook until slightly thickened, 30-60 seconds. TIP: If sauce seems too thick, stir in reserved pasta cooking water a splash at a time. If pasta isn’t done yet, ladle water directly from pot. • Stir in agnolotti and bacon. Season with salt and pepper.

Serve
4

• Sprinkle agnolotti and bacon with cheese. Serve with chive garlic bread and remaining lemon wedges on the side.

Bacon is fully cooked when internal temperature reaches 145°.