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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
Protein17% · 45g
Carbs36% · 95g
Fat47% · 55g
9g
Fiber
760mg
Sodium
4.2g
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
68th pctl
More protein than 68% of 1,474 meals
Protein density
4.2g /100cal
Leaner than 33% of meals
vs Poultry average
33% heavier
This1080
Avg812
🧾 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.
Ingredients
Veggie Stock Concentrate
Sour Cream
Ground Turkey
Cavatappi Pasta
Kale
Cream Sauce Base
Butternut Squash
Garlic
Parmesan Cheese
Panko Breadcrumbs
Shallot
Black Pepper
Salt
Cooking Oil
Butter
How to make it
1
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.
2
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.
3
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* 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.
4
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.Use pan used for turkey here.
5
Add cream sauce base, stock concentrate, and ¼ cup reserved pasta cooking water (⅓ 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.
6
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 into sauce along with drained cavatappi.
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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.
2
Step 2
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.
3
Step 3
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* 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.
4
Step 4
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.Use pan used for turkey here.
5
Step 5
Add cream sauce base, stock concentrate, and ¼ cup reserved pasta cooking water (⅓ 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.
6
Step 6
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 into sauce along with drained cavatappi.
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Butternut Squash & Turkey Cavatappi is a prepared meal from . One serving provides 1080 calories with 45 g of protein, representing about 54 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
Cavatappi, also known as spirali, cellentani, amori, fusilli rigati, or curly mac, is macaroni formed in a helical tube shape. Certain areas of the US and Canada may also refer to it as "double elbows" or "scoobi doo" pasta, purportedly because of their resemblance to scoubidou. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
1080Calories
45gProtein
96gCarbs
55gFat
8gFiber
770mgSodium
Daily calorie contribution54% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Butternut Squash & Turkey Cavatappi?
Butternut Squash & Turkey Cavatappi contains 1080 calories and 45 g of protein per serving.
Which meal service offers Butternut Squash & Turkey Cavatappi?
Butternut Squash & Turkey Cavatappi is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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