Creamy Cavatappi with Roasted Butternut Squash and Kale

This creamy cavatappi pasta is the ultimate comfort food, featuring curly noodles coated in a rich, savory sauce with sweet roasted butternut squash and tender kale. The dish is finished with a crunchy, buttery panko topping that adds a delightful contrast in texture.

Perfect for a cozy weeknight dinner, this recipe brings together seasonal ingredients for a satisfying meal that will warm you from the inside out. The combination of creamy sauce, caramelized squash and crispy panko is simply irresistible.

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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

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. 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 produce. Cut butternut squash into bite-size pieces if needed. Halve, peel and thinly slice shallot. Peel and mince garlic. Remove and discard large stems from kale; chop leaves 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, 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; 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 same 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. 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 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 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, any short pasta like penne, fusilli or rigatoni works well in this recipe.

Can I make this dish ahead of time?

The pasta is best served fresh, but you can prep the roasted squash and toasted panko in advance. Reheat gently with a splash of water or milk.

Is there a substitute for sour cream?

You can use Greek yogurt or crème fraîche for a similar tangy creaminess.