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


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.


  1. Preheat oven to 425 degrees. Spray tray with cooking spray.
  2. Place Italian sausage in tray and break into smaller pieces. Spread into an even layer.
  3. Add butternut squash in an even layer and top with garlic pepper and a pinch of salt.
  4. Bake uncovered in hot oven until starting to soften, 15-20 minutes.
  5. Carefully remove tray from oven. Add flour and stir until no dry flour remains.
  6. Add cream base, demi-glace, corn, and 1/2 cup water. Stir to combine.
  7. 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.
  8. While meal bakes, stem parsley and tear leaves.
  9. Carefully remove tray from oven. Stir in butter (to taste) until melted and combined. Tray will be hot! Use a utensil.
  10. 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