Meal Kit
and roasted butternut squash
Prep & Cook Time:30-40 min.
Difficulty Level:Intermediate
Spice Level:Not Spicy
Cook Within:3 days
Contains:Fish (Salmon), Milk
Under 625 calories
Under 35g carbs
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
These tart little berries and this flakey little fish don't seem like best buds, at first. In fact, this is one of those love stories that starts off with a hatred, and then turns into toleration, and then finally, the dramatic kiss. Only in this story, the dramatic melding of the delicious, buttery chutney and the salmon is enjoyed by your mouth, not theirs. Perhaps this analogy doesn't work so great. Doesn't matter; this meal works deliciously well. Tip: Want to get the most juice out of your lemon? Before cutting, microwave the lemon for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
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- 12oz.Cubed Butternut Squash
- 12oz.Salmon Fillets
- 1Lemon
- 1oz.White Cooking Wine
- ⅗oz.Butter
- ½oz.Dried Cranberries
- 1Sage Sprig
- 1tsp.Sugar
- 1tsp.Chipotle Cinnamon Seasoning
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)yOk2Dpqm
Calories
620Carbohydrates
30gNet Carbs
26gFat
39gProtein
37gSodium
1050mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Medium Non-Stick Pan
- 1Baking Sheet
- 1Small Pot
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
If using wild-caught salmon, roast butternut squash, 11 minutes. Follow same instructions as regular salmon in Steps 2 and 3, roasting until salmon reaches minimum internal temperature, 6-8 minutes.
If using chicken breast, roast butternut squash, 7 minutes. Pat chicken dry, and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, searing on one side, 4-5 minutes, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.
Start the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into squash.Spread into a single layer on one side. Roast in hot oven, 10 minutes.Remove from oven. Squash will finish cooking in a later step.While squash roasts, prepare ingredients.Prepare the Ingredients
Stem sage. Place leaves on a dry paper towel in a single layer. Top with another dry paper towel. Microwave, 1 minute at a time, until crisp, 2-3 times.
Halve lemon. Juice one half and cut other half into wedges.Pat salmon dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper.Cook Salmon and Finish Squash
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes.
Transfer salmon to empty space on baking sheet, seared side up. Gently flip squash.Roast until squash is browned and tender and salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes.While salmon and squash roast, make cranberry chutney.Make the Cranberry Chutney
Place a small pot over medium heat. Add cranberries, white cooking wine, 2 Tbsp. water, sugar, and 2 tsp. lemon juice to hot pot. Stir to combine and bring to a simmer.
Once simmering, reduce heat to low and stir occasionally until cranberries are plump and liquid has reduced by half, 3-5 minutes.Remove from burner and stir in butter. Cover and set aside.Finish the Dish
Plate dish as pictured on front of card, topping salmon with cranberry chutney. Crumble sage and sprinkle over squash. Squeeze lemon wedges over dish to taste. Bon appétit!
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