Pan Roasted Butternut Squash + Pasta

with Bean Medley, Toasted Pumpkin Seeds, Kale and Feta Cheese

25 min

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Contains: Milk, Sulphites, Wheat, and Gluten.

May Contain: Egg, Mustard, Peanuts, Seafood, Sesame, Soy, and Tree Nuts.

What We'll Send

Sun Dried Tomatoes
Italian Parsley
Fresh Basil
Butternut Squash Diced 1/2"
Black Kale
White Cooking Wine
Pumpkin Seeds
Red Pepper Flakes
Canned Bean Medley
Red Onion Diced 1/4"
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 837
Fat 32g
Protein 29g
Carbohydrates 118g

Cooking Directions


Cook Pasta

Bring 2 ½ litres (5 litres for 4 servings) salted water to a boil in a large pot. Add pasta to pot and cook for 7-9 minutes or until al dente.


Toast Pumpkin Seeds 

Add pumpkin seeds to a large wide saucepan over medium heat. Toast for about 3-5 minutes, or until golden and beginning to pop. 


Prep Ingredients

Meanwhile, wash kale, parsley, and basil. Pick and chop herb leaves. Pick kale leaves from stem and cut into 1 inch pieces. Finely dice sun-dried tomatoes.


Begin Cooking 

Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in same saucepan over medium. Add butternut squash. Cook for 5-6 minutes, stirring occasionally until starting to become golden. Season to taste with salt. Rinse and drain bean medley in a fine mesh sieve. 


Finish Pasta

Stir onions into saucepan and cook for 2-3 minutes. Stir in bean medley, sun-dried tomatoes, and garlic for 1 minute. Add white cooking wine and cook until liquid reduces by half. Stir in kale and cook for 1-2 minutes, or until bright green and tender. 


Finish Pasta + Assemble Ingredients

When pasta from Step 1 is cooked, turn off heat. Drain pasta through a fine mesh sieve. Add drained pasta back to pot and dress with 1 tbsp. (2 tbsp. for 4 servings) olive oil. Mix vegetables from Step 5 into pot. Stir in parsley and basil. Season with salt and red pepper flakes to taste.



Divide pasta into serving bowls. Garnish with pumpkin seeds and crumbled feta. Enjoy!

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