Butternut Squash & Chicken Cavatappi

• 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 (1½ cups for 4 servings), then drain.

Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken or sausage and season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wash out pan.

• 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.

Use pan used for chicken or sausage here.

• Add cream sauce base, stock concentrate, and ¼ 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.