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Cheddar-y Squash Orecchiette

with Crunchy-Topped Balsamic Salad

Cooking time

20 minutes

Servings

4

Calories

850 /serving

If there’s one thing busy parents want to avoid, it’s the melt down at the end of the day. The melted cheese on these pasta plates, along with a creamy sauce and a good dose of veg, should preempt any issues with a hangry family.

We will send you:

  • 300g Diced butternut squash
  • 1 Head of curly leaf lettuce
  • 30ml Minced garlic
  • 450g Orecchiette
  • 30ml Vegetable demi-glace
  • 50g Nuts & Seeds salad topper
  • 30ml Balsamic vinegar
  • 7g Honey
  • 50g Grated aged cheddar
  • 180ml Heavy cream

Contains: Cashews • Milk • Soy • Sulphites • Wheat

You will need:

Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
2 tbsp Butter
Total Fat
39 g
Saturated Fat
18 g
Sodium
220 mg
Total Carb
101 g
Sugars
15 g
Protein
25 g
Fibre
7 g
Preparation
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Boil the pasta

  • Bring a large pot of salted water to a boil.

  • Add the pasta; stir gently to separate.

  • Boil, 9 to 11 min., until al dente.

  • Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.


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Cook the squash & make the sauce

  • Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium.

  • Add the garlic and squash. Sauté, 2 to 3 min., until partially cooked.

  • Add the demi-glace, ½ cup water and S&P. Cook, covered, stirring occasionally, 4 to 5 min., until tender.

  • Add the cream and simmer, 1 to 2 min., until slightly reduced.


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Make the salad

  • Meanwhile, separate the lettuce leaves; tear the leaves.

  • In a large bowl, whisk the vinegar, honey, a drizzle of oil and S&P.

  • Add the lettuce and salad topper; toss well.


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Combine the pasta

  • To the pan, add the pasta and cook, stirring often, 1 to 2 min., until creamy.

  • Off the heat, add ½ the cheese and 2 tbsp butter; stir well.

  • If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.


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Plate your dish

  • Divide the pasta between your plates.

  • Sprinkle with the remaining cheese.

  • Serve the salad on the side. Bon appétit!


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