Squash and Bacon Alfredo
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Squash and Bacon Alfredo

Squash and Bacon Alfredo

with Fried Sage Leaves

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

113 mL


(Contains Milk)

2 unit

Garlic, cloves

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

7 g


56 g

Onion, chopped

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp


0.13 tsp



Nutrition Values

Calories890 kcal
Fat47 g
Saturated Fat24 g
Carbohydrate83 g
Sugar9 g
Dietary Fiber6 g
Protein26 g
Cholesterol120 mg
Sodium1250 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, 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. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. While the pan heats, line a plate with paper towels. Cut bacon crosswise into 1/2-inch strips. (TIP: Use kitchen shears to cut bacon with ease!) When the pan is hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** (TIP: Reduce heat to medium if bacon is browning too quickly!)Remove from heat. Using a slotted spoon, transfer bacon to the paper towel-lined plate. Set aside. Reserve bacon fat in the pan. (NOTE: You will use the pan with bacon fat in step 5.)


Meanwhile, peel, then mince or grate garlic. Strip sage leaves from stems. (NOTE: You will use leaves and stems.)

Make sauce

Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions, garlic, Cream Sauce Spice Blend and sage stems. Cook, stirring often, until fragrant, 1-2 min. Add squash, cream, 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, 10-12 min. Remove from heat, then carefully discard sage stems. Using a potato masher, carefully mash sauce until it reaches desired creaminess.

Cook linguine

Meanwhile, 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 linguine and return to the same pot, off heat.

Fry sage leaves

Meanwhile, reheat the pan with reserved bacon fat 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 sauce, half the bacon and half the Parmesan to the pot with linguine. Season with pepper, then stir to combine. (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.

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