Pappardelle with Butternut Squash, Walnuts, and Baby Kale

  • Serves

    serves 2-4


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.


  • 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


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.

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