1. Preheat

   Preheat the oven to 425F. Line sheet pan with foil.

   Connect Oven
2. Roast Butternut Squash

   Toss squash with olive oil. Season with salt & sage. Bake for 25 minutes.

   • 1/2 , diced Butternut Squash
   • 1 Tbsp Olive Oil
   • 1/2 tsp Kosher Salt
   • 1/4 bunch , hand torn Fresh Sage Leaves
3. Boil Pasta

   Bring a large pot of water to a boil; add salt. Cook penne until al dente, firm to bite but not soft.

   • 1 Tbsp Kosher Salt
   • 2 cups Penne
   • Water
4. Simmer Sauce

   Prepare ingredients. Set a pan over medium low heat. Add oil, garlic, red pepper, & thyme; simmer for 3 - 4 minutes.

   • 1/2 cup Olive Oil
   • 1/2 bunch Garden Fresh Thyme
   • 1 tsp Crushed Red Peppers
   • 3 , sliced Garlic Cloves
   • 1/4 bunch , chopped Italian Parsley
5. Season Sauce

   Remove chili garlic oil from heat. Discard thyme. Add remaining ingredients.

   • 1/2 tsp Kosher Salt
   • 1 , juiced + zested Lemon
   • 1/4 bunch , chopped Italian Parsley
6. Sear Salmon

   Set a pan over high heat for 2 minutes. Add oil & salmon; cook for 4 minutes or until golden brown, seasoning halfway through. Remove from heat.

   • 1 1/2 lb , diced Wild Atlantic Salmon
   • 2 Tbsp Olive Oil
   • 1 tsp Kosher Salt
   • 1 pinch Black Pepper
7. Serve and Enjoy!

   Pair with your favorite music!

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Butternut Squash Sage Soup

w/ Apple Chutney

	Amount per serving	Daily value percentage
Calories	820 kcal
Total Fat	47 g	60%
Total Saturated Fat	7 g	36%
Unsaturated Fat	40 g
Cholesterol	95 mg	31%
Sodium	2990 mg	130%
Total Carbohydrate	53 g	19%
Fiber Total Dietary	6 g	20%
Sugars Total	4 g
Excellent Source: Protein	42 g	84%
Good Source: Vitamin C	42 mg	45%
Calcium Ca	139 mg	10%
Good Source: Iron	5 mg	30%

Load More

	Amount per serving	Daily value percentage
Good Source: Potassium	1440 mg	30%
Vitamin E	7.5 mg	50%
B-Vitamins
Thiamin	1 mg	80%
Riboflavin	0.9 mg	70%
Niacin	18.5 mg	120%
Pantothenic Acid	3.5 mg	70%
Vitamin B-6	1.7 mg	100%
Folate (B9)	97 µg	25%
Excellent Source: Vitamin B12	5.5 µg	230%
Omega-3s	2.5 g
Omega3: DHA	2 g

By Innit Culinary Team