Butternut Squash and Bacon Alfredo
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Butternut Squash and Bacon Alfredo

Butternut Squash and Bacon Alfredo

with Fried Sage

This luscious linguine dish is extra comforting and cozy! Everyone loves alfredo, and this one gets a seasonal spin with smoky bacon, sweet squash and savoury sage. You'll be licking the plate clean!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

100 g

Bacon Strips

170 g


(Contains Wheat)

170 g

Butternut Squash, cubes

7 g


113 mL


(Contains Milk)

2 unit

Garlic, cloves

1 unit

Chicken Broth Concentrate

50 g


56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp


0.13 tsp



Nutrition Values

Calories910 kcal
Fat48 g
Saturated Fat24 g
Carbohydrate84 g
Sugar11 g
Dietary Fiber6 g
Protein27 g
Cholesterol135 mg
Sodium1380 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.


Large Non-Stick Pan
Large Pot
Paper Towel
Slotted Spoon
Measuring Cups
Measuring Spoons
Medium Pot
Potato Masher


Cook bacon

Before starting, wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, cut bacon crosswise into 1/2-inch strips. (TIP: Use kitchen shears to cut bacon with ease!) Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve fat in the pan. (NOTE: You will use the pan again in step 5 to fry sage leaves!)


While bacon cooks, peel, then finely chop shallot. Peel, then mince or grate garlic. Strip sage leaves from stems.

Cook veggies

Heat a medium pot over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots, garlic and sage stems. Cook, stirring often, until fragrant, 1-2 min. Add squash, cream, broth concentrate, garlic salt and 1/4 cup water (dbl for 4 ppl). Season with pepper. Bring to a boil over high. Once boiling, reduce heat to medium, then cook until squash is tender, 8-10 min. Remove the pot from heat, then discard sage stems. Using a potato masher, carefully mash sauce until it reaches desired creaminess.

Cook linguine

While sauce cooks, add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.

Fry sage

While linguine cooks, heat the pan with reserved bacon fat (from step 1) over medium-high. When hot, add sage leaves. Fry until crisp, 1 min. Using a slotted spoon, transfer fried sage leaves to the paper-towel lined plate with bacon. Set aside.

Finish and serve

Add spinach, sauce, half the bacon and half the Parmesan to the pot with linguine. Season with pepper, then stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.) Divide linguine between bowls. Sprinkle fried sage leaves, remaining bacon and remaining Parmesan over top.