Butternut Squash Cavatappi

with brown-butter walnuts and sage

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Tree Nuts

Vegetarian icon
A note about serious food allergies

What does warm taste like? Your more pedantic types might object right here; temperature doesn't have a taste. Or does it? Because this butternut squash cavatappi tastes warm. It also tastes sweet, thanks to the butternut squash. It tastes savory, thanks to the herbaceous sage and pungent garlic. Not to mention the buttery, nutty elements tossed in, namely walnuts, Parmesan, and butter. Add some pasta and bread to the mix and you have the dictionary definition of “warm.”

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 8 oz. Butternut Squash, Cubed
  • Info
    6 oz. Cavatappi Pasta
  • Info
    1 Ciabatta
  • 1 Sage Sprig
  • Info
    1 oz. Butter
  • Info
    1½ oz. Walnut Halves
  • Info
    1 oz. Grated Parmesan
  • Nutrition (per serving)

  • Calories
    887
  • Carbohydrates
    101g
  • Fat
    44g
  • Protein
    24g
  • Sodium
    1554mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander

Before You Cook

  • Step 1 - Start Squash and Cook Pasta
    1

    Start Squash and Cook Pasta

    Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper to coat completely. Spread into a single layer and roast in hot oven, 25 minutes. Remove from oven. Squash will finish cooking in a later step. While squash roasts, add pasta to boiling water. Cook until al dente, 10-12 minutes. Reserve 1 cup pasta cooking water. Drain pasta in a colander. Reserve pot; no need to wipe clean. While pasta cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Mince garlic. Halve ciabatta. Stem sage and mince.

  • Step 3 - Finish Squash and Make Garlic Bread
    3

    Finish Squash and Make Garlic Bread

    Carefully stir butternut squash and move to one half of baking sheet. Place ciabatta halves on empty half of baking sheet, cut side up, and drizzle with 1 Tbsp. olive oil and add half the garlic (reserve remaining for sauce). Roast until squash is tender and ciabatta is lightly browned, 8-10 minutes. While bread and butternut squash roast, make sauce.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Return pot used to cook pasta to medium heat. Add butter and let melt. Add walnuts and a pinch of salt. Stir constantly until butter begins to brown and smell nutty, 1-3 minutes. Add sage and remaining garlic and stir until aromatic, 30-60 seconds. Stir in pasta, ½ cup pasta cooking water, ½ tsp. salt, and ¼ tsp. pepper. Bring to a boil, stirring constantly. Remove from burner and stir in cooked squash and Parmesan until combined. If sauce is too thick, add remaining pasta cooking water 2 Tbsp. at a time until desired consistency is reached.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, halving garlic bread on an angle if desired. Bon appétit!