Creamy Butternut Squash and Steak Cavatappi with Kale and Panko

Indulge in a bowl of creamy, comforting pasta that brings together savory steak, sweet roasted butternut squash and tender kale. This dish is perfect for a cozy dinner, offering a delightful contrast of textures with a rich, velvety sauce and a crunchy panko topping.

Each bite features curly cavatappi noodles coated in a luscious cream sauce, complemented by caramelized squash and hearty rib-eye steak. The buttery toasted panko adds the perfect finishing touch, making this a satisfying meal that feels both elegant and comforting.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. 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.
2. 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 tablespoon butter 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.
3. Once water is boiling, add cavatappi and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
4. Heat a drizzle of oil in the 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 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.
5. Add cream sauce base, stock concentrate and 1/4 cup reserved pasta cooking water to pan with kale. Cook, stirring, until thickened, 2-3 minutes. Remove pan from heat; stir in sour cream, Parmesan and 2 tablespoons butter until melted and combined. Season with salt and pepper.
6. Stir drained cavatappi and roasted squash into pan with sauce until thoroughly coated. 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.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, you can substitute cavatappi with other short pasta like penne, fusilli or rigatoni. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or milk to refresh the sauce.

Can I make this dish vegetarian?

Absolutely! Omit the steak and consider adding more vegetables like mushrooms or bell peppers. You can also use vegetable stock concentrate instead of the cream sauce base if needed.