Creamy Butternut Squash & Sausage Cavatappi

• 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.

• 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.

• 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.
Heat a drizzle of oil in pan used for
panko over medium-high heat. Add
turkey or sausage and season with
salt and pepper. Cook, breaking up
meat into pieces, until browned and
cooked through, 4-6 minutes. Turn
off heat; transfer to a plate. Wash
out pan.

• 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.

• 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.

• 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.
Stir turkey or sausage into sauce
along with drained cavatappi.
Chicken Sausage is fully cooked when internal temperature
reaches 165°.