Squash Ravioli Mac and Cheese
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Squash Ravioli Mac and Cheese

Squash Ravioli Mac and Cheese

with Chicken Breast, Cheddar and Buttery Breadcrumbs

We've replaced the "mac" in tonight's mac & cheese with plump pillows of butternut squash ravioli! That simple switch squeezes an extra veggie into tonight's family favourite.


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

Preparation Time20 minutes
Cooking Time


serving amount

350 g

Butternut Squash Ravioli

(Contains Egg, Milk, Wheat)

½ unit(s)

Yellow Onion

56 g

Baby Spinach

7 g


1 cup

Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 unit(s)

Cream Cheese

(Contains Milk)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1.5 tsp

Dijon Mustard

(Contains Mustard, Sulphites)

2 unit(s)

Chicken Breasts

Not included in your delivery

½ cup


(Contains Milk)

1.5 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.06 tsp



Nutrition Values

Calories1070 kcal
Fat48 g
Saturated Fat28 g
Carbohydrate86 g
Sugar10 g
Dietary Fiber8 g
Protein73 g
Cholesterol290 mg
Sodium1730 mg
Trans Fat2 g
Potassium1350 mg
Calcium700 mg
Iron5.5 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
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl


Prep and cook chicken

Before starting, wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, thinly slice chives.Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.Roughly chop spinach, if desired. Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**

Toast breadcrumbs

Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1/2 tbsp (1 tbsp) butter, then swirl to melt.Add panko and 1 tsp (2 tsp) Zesty Garlic Blend. Cook, stirring constantly, until golden, 2-4 min. (TIP: Keep a close eye on panko so that it doesn't burn!)Remove from heat, then transfer toasted panko to a small bowl. Add half the chives. Season with salt and pepper, to taste, then stir to combine.Carefully wipe the pan clean.

Cook onions

Reheat the same pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl to melt. Add onions and remaining Zesty Garlic Blend. Cook, stirring often, until softened, 3-4 min.

Make sauce

Sprinkle Cream Sauce Spice Blend over onions. Stir until coated, 30 sec. While whisking, gradually add 1/2 cup (1 cup) milk, 1/4 cup (1/2 cup) water, then cream cheese. Cook, stirring often, until cream cheese melts and sauce thickens slightly, 2-3 min. Remove from heat, then add Dijon and cheddar. Stir until smooth.Add spinach. Stir until wilted, 1 min. Season with salt and pepper, to taste.

Cook ravioli

While sauce cooks, add ravioli to the boiling water, then reduce heat to medium-high. Cook, stirring occasionally, until tender, 2-3 min.Reserve 1/2 cup (1 cup) pasta water, then drain ravioli.

Finish and serve

Add ravioli, remaining chives and 1/3 cup (2/3 cup) reserved pasta water to the pan with sauce. Toss very gently to combine. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)Divide ravioli and sauce between bowls. Thinly slice chicken. Top ravioli with chicken.Sprinkle buttery breadcrumbs over top.

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