Elegant and sophisticated, hearty and comforting… this autumnal feast features fall-apart-tender beef chuck pot roast gently braised with aromatic vegetables and herbs in red wine. It’s complemented by delectably sweet butternut squash ravioli and diced roasted butternut squash tossed in a nutty brown butter and pecan sauce. (Soak it all up with a slice of crusty bread from your favorite bakery.) A finishing shower of grated Parmesan cheese adds a touch of umami richness, while parsley provides a pop of color. You’ll want to put this one on repeat.
Nutritional facts
Protein
62g
Carbs
43g
Calories
1190
Fat
86g
Ingredients
Butternut Squash RavioliCanola and Olive Oil BlendButterExtra Virgin Olive OilCarrotsRosemaryCeleryBeef BaseButternut SquashBlack PepperGarlicOnionRed WineKosher SaltParmesan CheesePecansBeef ChuckBalsamic VinegarThymeThymeLemon JuiceItalian Parsley
Reviews
4.6
Based on 43 reviews
Chef Angelia Cole has been working in the food industry for over 17 years, holding a number of roles including as an executive chef, private chef, baker, and business owner. Chef Angelia graduated from the Art Institute of Seattle, and has plans to earn a degree in Holistic Nutrition. From cooking for the Jacksonville State Football team to hotels, weddings, and corporate events, Chef Angelia has seemingly done it all.
Most recently, she has built and operates her own successful catering and food business, Crafted Homemade Goods based in Georgia. Chef Angelia is joining the CookUnity platform with an exciting menu taking inspiration from multiple culinary traditions, with a focus on plant-based flavor profiles and technique.
You can find Angelia Cole’s meals in...