Pappardelle with Butternut Squash, Walnuts, and Baby Kale

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.Helen Rosner

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
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.