Coco: I’ve been receiving home meal kit deliveries for the last 5 years or so and this one is hands down my favorite. I’ve made it three or four times now. Jake is a huge fan, too.
Home Chef | by Rachel Post
Ingredients
Makes 2 servings; about 30-40 minutes.
- 8 oz. Italian Pork Sausage (or sub ground beef)
- 8 oz. Cubed Butternut Squash
- 4 fl. oz. Cream Sauce Base
- 4 oz. Corn Kernels
- 0.8 oz. Tuscan Herb Butter
- 2 tsp. Chicken Demi-Glace Concentrate
- 1/4 oz. Parsley
- 1/4 oz. Flour
- 2 tsp. Garlic Pepper
Note: I went with More Than Gourmet’s Classic French Demi-Glace (which is beef/veal) since my grocery store didn’t have any chicken options. For the cream sauce, I used Bertolli d’Italia Cacio E Pepe (17 oz jar). I also ended up more than doubling the recipe.
Instructions
- Preheat oven to 425 degrees. Spray tray with cooking spray.
- Place Italian sausage in tray and break into smaller pieces. Spread into an even layer.
- Add butternut squash in an even layer and top with garlic pepper and a pinch of salt.
- Bake uncovered in hot oven until starting to soften, 15-20 minutes.
- Carefully remove tray from oven. Add flour and stir until no dry flour remains.
- Add cream base, demi-glace, corn, and 1/2 cup water. Stir to combine.
- Bake again uncovered in hot oven until soup is bubbling, butternut squash is tender, and Italian sausage reaches a minimum internal temperature of 160 degrees, 15-20 minutes.
- While meal bakes, stem parsley and tear leaves.
- Carefully remove tray from oven. Stir in butter (to taste) until melted and combined. Tray will be hot! Use a utensil.
- To serve, garnish with parsley. Bon appétit!
Per serving: 600 calories, 42 g fat, 19 g saturated, 39 g carbohydrates, 4 g fiber, 25 g protein
