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Creamy Squash and Turkey Linguine
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Creamy Squash and Turkey Linguine

Creamy Squash and Turkey 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.

Tags:
Family Friendly
Optional Spice
Allergens:
Milk
Wheat
Mustard

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

7 g

Sage

237 mL

Cream

(Contains Milk)

50 g

Shallot

170 g

Linguine

(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

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1210 kcal
Fat78 g
Saturated Fat38 g
Carbohydrate84 g
Sugar12 g
Dietary Fiber6 g
Protein45 g
Cholesterol260 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.

Utensils

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

Instructions

Roast squash
1

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.

Prep
2

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 turkey
3

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 turkey to the pan with sage-scented oil. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer turkey to a plate, then cover to keep warm.

Cook linguine
4

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
5

Heat the same large non-stick 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
6

Add cream sauce, turkey, 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.