Pappardelle with Butternut Squash, Walnuts, and Baby Kale

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.

Pappardelle with Butternut Squash, Walnuts, and Baby Kale 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.
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

Instructions

  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.
  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.
  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.