Butternut Squash Agnolotti with Bacon
Elevated Dinners, Impressively Easy
- Eggs
- Milk
- Wheat
- Soy
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!
Ingredients
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
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the rich, creamy sauce with bacon and sage, though some found it overpowering the squash flavor.
- Ease of prep: Quick and simple to make, though a few found the instructions confusing or the cooking time longer than expected.
- Suggestions: Consider reducing garlic and sage for a more balanced flavor; add vegetables like peas or corn for extra nutrition.
- Portions: Some felt the pasta serving was too small for adults; adding more agnolotti would improve satisfaction.
- Texture: Several noted the agnolotti broke during cooking; handle gently to preserve the delicate pasta.
Reviews from our home cooks
This meal was so easy to make. It was rich and creamy. The butternut squash pasta was delicious! Will order this one again!
One of the most delicious butternut squash ravs I've ever had - and with the bacon - just fantastic!
So good! This does not need any added salt though, the cheese and bacon has plenty. I also sautéed onions to go in the sauce. Definitely had to add some pasta water to it as it was too thick.
Very tasty and great sauce with fresh herbs. Felt like I was on a date out on the town! Even sat down with candles. Very tasty- added some grilled chicken to the sauce too.
Bacon came in pretty poor quality. Lots of fat. We had a strip that was more than half an inch thick. The flavor on the agnolotti was AWESOME. Would have liked a few more in the meal for each person.
The agnolotti fell apart during cooking, so the squash was all over. I'm not sure if that's a quality thing or a general issue with agnolotti all the time? It tasted fine, it was just less pretty this way. Otherwise, great meal!
Loved that the butternut squash stuffing wasn't too sweet. Very well balanced dish.
The sage butter was a great touch. We did serve this with a pork tenderloin.
Fancy but so simple. Tasted great! The sauce a little rich but really good.
For bagged pasta was pleasantly surprised, tasty great, and super easy to make.
