Pappardelle with Butternut Squash, Walnuts, and Baby Kale

Name: Pappardelle with Butternut Squash, Walnuts, and Baby Kale
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 1 medium butternut squash, peeled and cut into 1” pieces; 2 tbsp. olive oil; Kosher salt and freshly ground black pepper, to taste; 8 oz. pappardelle; 12 tbsp. unsalted butter; 1 cup walnuts, toasted and lightly crushed; 3 cups baby kale

Serves
serves 2-4

HELEN ROSNER

Pappardelle with Butternut Squash, Walnuts, and Baby Kale

Toasted walnuts, roasted butternut squash, baby kale, and a rich brown butter sauce combine over broad pappardelle noodles for a dish that perfectly captures fall’s best flavors. Get the recipe for Pappardelle with Butternut Squash, Walnuts, and Baby Kale »

A brown butter sauce complements toasted walnuts, roasted butternut squash, and baby kale in a rich pasta dish that perfectly captures the flavors of fall.

Ingredients

1 medium butternut squash, peeled and cut into 1” pieces
2 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
8 oz. pappardelle
12 tbsp. unsalted butter
1 cup walnuts, toasted and lightly crushed
3 cups baby kale

Instructions

Step 1

Heat oven to 425°. Toss squash with oil, and salt and pepper to taste; spread out in a single layer on a baking tray and bake 25 minutes until tender.

Step 2

Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 5 minutes. Drain and rinse; set aside.

Step 3

Heat butter in a 12” skillet over medium heat; cook until milky foam settles at the bottom of the skillet and turns nut brown. Toss in pasta, squash, and walnuts; add baby kale and toss until just wilted. Season with kosher salt and freshly ground black pepper.