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 Time25 minutes
Cooking Time6 minutes


serving amount

250 g

Ground Pork

7 g


237 mL


(Contains Milk)

1 unit(s)


170 g


(Contains Wheat)

1 tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

1 tsp

Chili Flakes

¼ cup

Parmesan Cheese, shredded

(Contains Milk)


Garlic, bulb

3 unit(s)

Garlic, cloves

170 g

Butternut Squash, cubes

28 g

Baby Spinach

Not included in your delivery

2 tbsp

Unsalted Butter*

1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories1310 kcal
Fat89 g
Saturated Fat44 g
Carbohydrate86 g
Sugar12 g
Dietary Fiber7 g
Protein44 g
Cholesterol255 mg
Sodium790 mg
Trans Fat2 g
Potassium1250 mg
Calcium300 mg
Iron5 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.


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


Roast squash
  • 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.
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