Creamy Butternut Squash and Kale Pasta with Crispy Panko

Warm, creamy and packed with flavor, this pasta dish is the ultimate comfort food. Curly cavatappi noodles are tossed with caramelized roasted butternut squash, tender kale and a luscious cream sauce made with Parmesan and sour cream. A crunchy panko topping adds the perfect finishing touch.

This recipe is easy enough for a weeknight dinner but impressive enough to serve guests. The combination of sweet squash, earthy kale and savory sauce will satisfy all your pasta cravings.

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Ingredients

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with rack on top. Bring a large pot of salted water to a boil. Cut butternut squash into bite-size pieces. Halve, peel and thinly slice shallot. Mince garlic. Remove kale stems and chop leaves into bite-size pieces.
2. Toss squash on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes, tossing halfway. Meanwhile, melt 1 tbsp butter in a large pan over medium heat. Add panko, salt and pepper; toast until golden, 2-3 minutes. Transfer to a small bowl. Wipe pan clean.
3. Cook cavatappi in boiling water until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add shallot and a pinch of salt; cook until softened, 2-3 minutes. Add garlic and cook 30 seconds until fragrant. Reduce heat to medium. Add kale and a splash of water; cook, stirring, until tender and water evaporates, 5-7 minutes, adding more water as needed.
5. Stir cream sauce base, stock concentrate and 1/4 cup reserved pasta water into the kale. Cook until thickened, 2-3 minutes. Remove from heat; stir in sour cream, Parmesan and 2 tbsp butter until melted. Season with salt and pepper.
6. Add drained cavatappi and roasted squash to the sauce; toss to coat. If too thick, add more pasta water. Divide among plates and top with toasted panko.

Recipe Tips

FAQ

Can I use frozen butternut squash?

Yes, but thaw and pat dry before roasting to ensure caramelization.

Can I make this dish vegetarian?

Yes, it is already vegetarian. Use vegetable stock concentrate and ensure Parmesan is vegetarian-friendly.

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 or milk.