Prep & Bake Creamy Butternut Agnolotti
Includes recyclable aluminum tray
- Wheat
- Soy
- Tree Nuts
- Milk
- Eggs
Butternut squash agnolotti bakes right in a cream sauce with fresh rosemary until tender and silky, then gets finished with a drizzle of fig jam. On the side, mixed greens are tossed in a fig-balsamic dressing with cranberries and walnuts. Buttered ciabatta rounds out the meal. Cleanup is a breeze thanks to our recyclable oven tray!
Ingredients
1 unit
Ciabatta
(Contains: Wheat, Soy)
½ ounce
Walnuts
(Contains: Tree Nuts)
2.5 teaspoon
Balsamic Vinegar
1 unit
Oven-Ready Tray
4 ounce
Cream Sauce Base
(Contains: Milk)
4 ounce
Mixed Greens
0.13 ounce
Rosemary
1 unit
Fig Jam
1 ounce
Dried Cranberries
½ ounce
Fig Mustard
9 ounce
Butternut Squash Agnolotti
(Contains: Eggs, Milk, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
- Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.
- In oven-ready tray, combine cream sauce base, ¼ cup water (½ cup for 4 servings), salt, and pepper. (For 4, evenly divide ingredients between two trays.)
- Gently separate agnolotti and add to tray along with half the rosemary sprigs (all for 4); stir until coated in sauce. (For 4, divide agnolotti and rosemary between trays.)
- Cover tray tightly with foil. Bake on middle rack (be sure your oven has preheated!) until agnolotti are al dente, 25-30 minutes. (For 4 servings, bake two trays side by side on middle rack.)
- When pasta has 5 minutes remaining, halve and toast ciabatta. Spread cut sides with 1 TBSP butter (2 TBSP for 4).
- In a large bowl, whisk together a drizzle of olive oil, fig mustard, half the fig jam (save the rest for serving), half the vinegar (all for 4 servings), salt, and pepper.
- Add mixed greens, cranberries, and walnuts; toss to coat.
- Once pasta is done, carefully remove foil; discard rosemary sprigs (a few rosemary leaves will remain; that's OK!). Stir to evenly coat pasta.
- Divide agnolotti, salad, and ciabatta between plates. Finish pasta with a drizzle of remaining fig jam if desired. Serve.
