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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein18% · 61g
Carbs28% · 96g
Fat54% · 85g
9g
Fiber
850mg
Sodium
4.4g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
94th pctl
More protein than 94% of 1,474 meals
Protein density
4.4g /100cal
Leaner than 39% of meals
vs Beef average
50% heavier
This1390
Avg925
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
How to make it
1
Position a rack at the top and preheat the oven to 450°F. Bring a large pot of salted water to a boil. Rinse and dry all produce. Cut the butternut squash into bite-sized pieces if needed. Halve, peel, and thinly slice the shallot. Peel and mince or grate the garlic. Remove and discard any large kale stems; chop the leaves into bite-sized pieces.
2
Toss the butternut squash on a baking sheet with a drizzle of oil, salt, and pepper. Roast on the top rack, tossing halfway through, until browned and tender, 20-25 minutes. Meanwhile, melt 1 tablespoon butter (2 tablespoons for 4 servings) in a large pan over medium. Add the panko, salt, and pepper. Toast stirring until golden, 2-3 minutes. Transfer to a small bowl. Wipe out the pan.
3
Once the water is boiling, add the cavatappi and cook stirring occasionally until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1 1/2 cups for 4 servings), then drain.
4
Heat a drizzle of oil in the pan over medium-high. Add the shallot and a pinch of salt; cook stirring until slightly softened, 2-3 minutes. Stir in the garlic and cook until fragrant, 30 seconds. Reduce heat to medium. Stir in the kale and a splash of water; cook stirring occasionally, adding more splashes as needed, until the kale is tender and any water has evaporated, 5-7 minutes.
5
While the kale cooks, pat the steak dry and season generously with salt and pepper. Heat a drizzle of oil in a second large pan over high until nearly smoking. Sear the steak 3-4 minutes per side for medium-rare, or to your desired doneness. USDA minimum: 145°F for beef. Transfer to a cutting board and rest 5 minutes, then slice against the grain.
6
Add the cream sauce, stock concentrate, and 1/4 cup reserved pasta cooking water (1/3 cup for 4) to the pan with the kale. Cook stirring until thickened, 2-3 minutes. Remove from heat and stir in the sour cream, Parmesan, and 2 tablespoons butter (3 tablespoons for 4) until smooth. Season with salt and pepper.
7
Stir the drained cavatappi and roasted squash into the sauce until thoroughly coated. Add more pasta cooking water if the sauce is too thick. Divide between plates, top with sliced steak and toasted panko, and serve.
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