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Creamy Butternut-Sage Penne
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Creamy Butternut-Sage Penne

Creamy Butternut-Sage Penne

with Crispy Bacon

Mashed butternut squash is the backbone of tonight's creamy sage sauce, which drapes over penne and spinach for a meal that delivers on richness without feeling heavy. Pan-fried crispy bacon gives each bite a delicious salty crunch!

Quick Prep
Optional Spice

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

Preparation Time30 minutes


serving amount

100 g

Bacon Strips

170 g

Butternut Squash, cubes

43 g

Cream Cheese

(Contains Milk)

1 unit

Chicken Broth Concentrate

50 g


1 unit

Garlic, cloves

7 g


56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

170 g


(Contains Wheat)

½ tsp

Chili Flakes

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.13 tsp



Nutrition Values

Calories760 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber7 g
Protein27 g
Cholesterol60 mg
Sodium960 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 Pot
Medium Pot
Potato Masher
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Slotted Spoon


Boil pasta water and cook squash

Before starting, wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Sage Guide for Step 5 (dbl for 4 ppl): 1 tsp mild, 2 tsp medium, 1 tbsp for extra fragrant! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, add squash, 1 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Cook uncovered until squash is fork-tender, 10-12 min. Drain and return squash to the same pot, off heat. Mash squash until smooth.

Cook penne

Meanwhile, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat.


Meanwhile, peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Pick a few sage leaves from stems, then finely chop 1 tbsp (dbl for 4 ppl).

Cook bacon

Heat a large non-stick pan over medium heat. While the pan heats, cut bacon crosswise into 1/4-inch strips. When hot, add bacon to the dry pan. 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 bacon fat in the pan.

Cook sauce

When squash is almost done, reheat the same pan with reserved bacon fat over medium. When hot, add shallots. Cook, stirring often, until slightly softened, 2-3 min. Add garlic. Cook, stirring constantly, until fragrant, 30 sec. Add mashed squash, broth concentrate, cream cheese, reserved pasta water, 1 tbsp butter (dbl for 4 ppl) and 2 tsp sage. (NOTE: Reference sage guide.) Season with salt and pepper. Increase heat to medium-high. Bring to a simmer, whisking constantly, until sauce is smooth.

Finish and serve

Add spinach, penne and Parmesan to the pan with sauce. Cook, stirring often, until spinach wilts and sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste. Divide penne between plates. Sprinkle bacon and some chili flakes over top, if desired. (NOTE: Reference heat guide.)