Creamy Butternut Squash & Kale Cavatappi
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Creamy Butternut Squash & Kale Cavatappi

Creamy Butternut Squash & Kale Cavatappi

with Toasted Panko & Parmesan

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.)


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

8 ounce

Butternut Squash

1 unit


1 clove


4 ounce


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)

Not included in your delivery

2 teaspoon

Cooking Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories840 kcal
Fat42 g
Saturated Fat23 g
Carbohydrate102 g
Sugar13 g
Dietary Fiber9 g
Protein21 g
Cholesterol100 mg
Sodium700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Baking Sheet
Small Bowl
Large Pan



• 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.

Roast Squash & Toast Panko

• 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.

Cook Pasta

• 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.

Cook Veggies

• 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.

Make Sauce

• Add cream sauce, 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.

Finish & Serve

• 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.

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