Butternut-Turkey and Kale Pasta Toss

Butternut-Turkey and Kale Pasta Toss
  • Prep Time: 15
  • Total Time: 15
  • Servings: 4

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About this Recipe

The cheese gives the sauce a creamy richness. Perfect with the sweet butternut squash the chopped kale and turkey. A hint of nutmeg wakes up the flavours and some chopped hazelnuts complete this dish.


1/2 lb (225 g) Ditali or other small pasta
1 tbsp (15 mL) Olive oil
1/2 Small butternut squash, peeled and cut into ½” (1.24 cm) cubes
Salt and pepper
1 Small red onion
3 Cloves garlic, minced
4 cups (1 L) Chopped kale (stems removed)
1 (400 g) Package Maple Leaf Prime Naturally® Oven Roasted Turkey Breast Strips
Pinch of ground nutmeg
150 g Crumbled spiced soft cheese (Boursin or goat cheese)
1/4 cup (60 mL) Chopped toasted hazelnuts


COOK pasta in a large pot of salted water according to the package directions until al dente, about 8 minutes. Drain well and reserve 1 cup (250 mL) of the pasta water.

HEAT oil in a large skillet over medium-high. Add squash and cook for 1-2 minutes. Season with salt and pepper. Add onion and garlic and continue to cook for 2-3 minutes or until squash is fork tender and onions and garlic begin to soften and become fragrant. Toss in kale and cook for another 1-2 minutes or until slightly wilted. Stir in turkey strips and reserved pasta; season with nutmeg, salt and pepper. Sprinkle with ¾ of the cheese and stir to combine. Ladle the reserved pasta water over the mixture to make a slightly thick sauce.

DIVIDE pasta between four individual bowls or serve family style. Sprinkle with the remaining cheese and toasted hazelnuts.

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