Butternut & Chicken Sausage Cavatappi
with Kale, Toasted Panko & Parmesan
- Wheat
- Milk
Dreaming about a piping-hot, creamy, soul-warming pasta dish? Well, that dream is now a reality. This delicious dish stars curly cavatappi, tender kale, and caramelized cubes of roasted butternut squash tossed in a rich and savory cream sauce. It’s topped off with crisp, buttery panko topping for a dish that’s guaranteed to satisfy all your carby cravings. (We’re all about making dreams come true.)
Ingredients
8 ounce
Butternut Squash
1 unit
Shallot
1 clove
Garlic
4 ounce
Kale
6 ounce
Cavatappi Pasta
(Contains: Wheat)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
9 ounce
Italian Chicken Sausage Mix
Not included in your delivery
Cooking Oil
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Cut butternut squash into bite-size pieces if necessary. Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Remove and discard any large stems from kale; chop into bite- size pieces.
• Toss butternut squash on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes. • Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add panko, salt, and pepper. Toast, stirring, until golden, 2-3 minutes. Transfer to a small bowl and set aside. Turn off heat; wipe out pan.
• Once water is boiling, add cavatappi and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1 1⁄2 cups for 4 servings), then drain.
• Heat a drizzle of oil in pan used for panko over medium-high heat. Add shallot and a pinch of salt; cook, stirring, until slightly softened, 2-3 minutes. • Stir in garlic and cook until fragrant, 30 seconds. • Reduce heat under pan to medium. Stir in kale and a splash of water; cook, stirring and adding more splashes of water as needed, until kale is tender and water has evaporated, 5-7 minutes.
• Add cream sauce base, stock concentrate, and 1⁄4 cup reserved pasta cooking water (1/3 cup for 4 servings) to pan with kale. Cook, stirring, until thickened, 2-3 minutes. • Remove pan from heat; stir in sour cream, Parmesan, and 2 TBSP butter (3 TBSP for 4) until melted and combined. Season with salt and pepper.
• Stir drained cavatappi and squash into pan with sauce until thoroughly coated. TIP: If sauce is too thick, add more pasta cooking water and a drizzle of olive oil. • Divide pasta between plates and top with toasted panko. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the delicious blend of butternut squash, kale, and pasta, with some finding it a comforting yet healthy dish 🍲.
- Ease of prep: Some found the recipe a bit complicated, especially regarding when to add ingredients like kale and chicken sausage.
- Suggestions: Consider adding extra garlic, using less kale, and incorporating herbs like sage or rosemary for more depth.
- Portions: The dish was filling for most, with some noting it made great leftovers.
- Texture: Customers enjoyed the crispy panko topping, though a few found the dish a bit dry and wanted more sauce.
