Butternut Squash Agnolotti with Kale in Sage Brown Butter Sauce

These delicate pasta pillows are filled with sweet butternut squash and bathed in a nutty sage brown butter sauce. Paired with tender kale and crunchy pine nuts, every bite is a celebration of fall flavors.

Despite its elegant appearance, this dish comes together in under 30 minutes-perfect for a special weeknight meal or a cozy dinner party.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

2.66 ounce KaleView ingredient guideLike ingredientDislike ingredient

9 ounce Butternut Squash AgnolottiView ingredient guideLike ingredientDislike ingredient

1 ounce Pine NutsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel and thinly slice the shallot. Remove any tough stems from the kale and roughly chop the leaves. Mince or grate the garlic. Pick the sage leaves from the stems and roughly chop.
2. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the shallot and cook until softened, 1-2 minutes. Add about two-thirds of the kale (save the rest for another use), season with salt and pepper and cook, tossing occasionally, until tender, 4-6 minutes. Stir in the garlic and a little more olive oil; cook 1 minute more. Transfer the kale mixture to a plate and set aside.
3. Once the water boils, add the agnolotti and reduce the heat to maintain a gentle boil. Cook until the pasta is tender and floats to the surface, 3-5 minutes. Scoop out and reserve 1 cup of the pasta cooking water, then drain the agnolotti.
4. In the same skillet, melt the butter over medium heat. Add the chopped sage and pine nuts. Cook, stirring, until the butter turns a light brown color and the pine nuts are golden, about 2 minutes.
5. Add the drained agnolotti, the reserved kale mixture and 1/4 cup of the pasta water to the skillet. Increase the heat to high and cook, stirring gently, until the liquid reduces by half, 2-3 minutes. If the sauce seems dry, add a splash more pasta water. Sprinkle in half of the Parmesan and toss to combine. Season with salt and pepper to taste.
6. Divide the agnolotti among plates. Top with the remaining Parmesan and serve immediately.

Recipe Tips

FAQ

Can I use frozen agnolotti?

Yes, frozen agnolotti work well. Cook according to package directions, usually a minute or two longer than fresh.

What can I substitute for pine nuts?

Walnuts or slivered almonds make a good substitute. Toast them lightly before adding.

Can I make this dish vegetarian?

This recipe is already vegetarian. For a vegan version, use plant-based butter and omit the Parmesan or use a vegan alternative.