Butternut Squash Cavatappi
Butternut squash pasta with a red pepper kick! Break out our Butternut Squash Cavatappi this fall to excite and please your dinner guests.
Butternut Squash Cavatappi
Prep Time 45 minutes
Ingredients
- 2 cups/10 oz. butternut squash ½” diced
- 2 cups/6 oz. red onion cut into ½” wedges
- 1 Tbsp. + 1 ½ tsp. vegetable oil divided
- ½ lb. cavatappi
- 1 lb. ground turkey
- 1 Tbsp. finely chopped garlic
- 1 Tbsp. chopped sage leaves
- 1 tsp. fennel seeds
- 2 tsp. red pepper flakes
- 2 Tbsp./1 oz. lemon juice
- 2 Tbsp. chopped parsley
Instructions
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Preheat oven to 400ºF. Place butternut squash on a baking tray. Sprinkle with salt, pepper and 1 ½ tsp. oil. Toss well to coat. Place in the oven until softened and golden on the edges, about 20 minutes. Reserve.
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Place onions on a baking tray. Sprinkle with salt, pepper and 1 ½ tsp. oil. Toss well to coat. Place in the oven until softened and golden on the edges, about 15 minutes. Reserve.
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Bring a large pot of salted water to a boil. Cook the cavatappi according to package directions. Drain and reserve.
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Heat a large saucepan over medium heat. Add remaining 1 ½ tsp. oil and the turkey. Season with salt and pepper. Stirring to break up the turkey into small pieces, cook until nicely browned (about 8 minutes).
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Add the garlic, sage, fennel and pepper flakes. Cook until aromatic, about 1 minute. Toss in the butternut squash, onions and cavatappi. Stir in lemon juice. Adjust seasoning with salt and pepper, if desired. Divide between bowls and sprinkle with parsley.
