Creamy Turkey and Butternut Squash Pasta with Kale and Panko

Warm up with a bowl of this creamy turkey and butternut squash pasta. Tender cavatappi noodles are tossed with roasted squash, wilted kale and a rich, savory cream sauce, then finished with a buttery, toasted panko crunch. It’s the ultimate comfort food that comes together in under an hour.

This dish is perfect for busy weeknights when you crave something hearty and satisfying. The combination of sweet roasted squash, savory turkey and creamy sauce is balanced by the slight bitterness of kale and the crispy panko topping. Every bite is a delight!

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView 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

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

3 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. Preheat oven to 450°F (230°C) with a rack in the top position. Bring a large pot of salted water to a boil. Wash and dry all produce. Cut butternut squash into bite-size pieces if needed. Halve, peel and thinly slice the shallot. Peel and mince or grate the garlic. Remove and discard large stems from kale; chop leaves into bite-size pieces.
2. On a baking sheet, toss butternut squash with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes, tossing halfway through. 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 and wipe out the pan.
3. Once water is boiling, add cavatappi and cook until al dente, 9-11 minutes, stirring occasionally. Reserve 1 cup pasta cooking water, then drain. Heat a drizzle of oil in the same pan over medium-high heat. Add ground turkey, season with salt and pepper and cook, breaking up meat, until browned and cooked through, 4-6 minutes. Transfer to a plate and wipe out the pan.
4. Heat a drizzle of oil in the pan 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. Add kale and a splash of water; cook, stirring and adding more 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 water to the pan with kale. Cook, stirring, until thickened, 2-3 minutes. Remove 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 the sauce until thoroughly coated. If sauce is too thick, add more pasta water and a drizzle of oil. Divide pasta among plates and top with toasted panko. Serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or rigatoni works well.

Can I substitute the ground turkey?

Absolutely, ground chicken or pork would also be delicious.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.