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Creamy Squash and Pork Linguine
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Creamy Squash and Pork Linguine

Creamy Squash and Pork Linguine

with Fried Sage and Parmesan

The rich flavours of the season come together in this delectable linguine dish! Roasted squash, creamy garlic and fried sage are sure to delight your palate.

Family Friendly
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

250 g

Ground Pork

7 g


237 mL


(Contains Milk)

50 g


170 g


(Contains Wheat)

½ tbsp

Dijon Mustard

(Contains Mustard)

¼ tsp

Chili Flakes

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

3 unit

Garlic, cloves

170 g

Butternut Squash, cubes

28 g

Baby Spinach

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories1300 kcal
Fat88 g
Saturated Fat43 g
Carbohydrate84 g
Sugar12 g
Dietary Fiber6 g
Protein45 g
Cholesterol230 mg
Sodium620 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Measuring Cups
Large Non-Stick Pan
Paper Towel


Roast squash

Before starting, preheat the oven to 400 °F. Wash and dry all produce. Heat Guide for Step 1: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Add squash, 1/2 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes to a parchment-lined baking sheet. (NOTE: Reference heat guide.) Season with salt and pepper, then toss to coat. Roast squash in the top of the oven until golden-brown and tender, 18-19 min.


Meanwhile, 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.Pick sage leaves from stems. Thinly slice half the sage leaves, leaving remainder as full leaves. Peel, then mince shallot.Peel, then mince or grate garlic.

Cook pork

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then full sage leaves. Fry until crisp, 1-2 min. Transfer fried sage leaves to a paper towel-lined plate. Set aside. Add pork to the pan with sage-scented oil. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer pork to a plate, then cover to keep warm.

Cook linguine

Meanwhile, add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Drain and return linguine to the same pot, off heat.

Make cream sauce

Heat the same pan (from step 3) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots and garlic. Cook, stirring occasionally, until fragrant, 1-3 min. Add sliced sage, half the Dijon (use all for 4 ppl) and cream. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.

Finish and serve

Add cream sauce, pork, spinach and half the Parmesan to the pot with linguine. Toss to combine until spinach wilts, 1 min. Divide linguine between plates. Top with squash. Sprinkle fried sage leaves and remaining Parmesan over top.