Sage Brown Butter Butternut Squash Agnolotti with Kale

Indulge in a classic Italian-inspired dish that comes together in minutes. These delicate butternut squash-filled pasta pillows are bathed in a rich sage brown butter sauce, complemented by tender kale and toasted pine nuts for a satisfying crunch.

This recipe is perfect for a quick weeknight dinner that feels special. The nutty brown butter and aromatic sage elevate the sweet squash filling, while the kale adds a touch of green. Finish with a shower of Parmesan for a meal that’s both elegant and comforting.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

9 ounce Butternut Squash AgnolottiView ingredient guideLike ingredientDislike ingredient

1 ounce Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Pine NutsView 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 into strands (slice from root to stem). Mince or grate the garlic. Pick the sage leaves from the stems and roughly chop.
2. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the shallot and cook until starting to soften, 1-2 minutes. Add half the kale (save the rest for another use). Season with salt and pepper. Cook, tossing, until tender, 4-6 minutes. Add the garlic and a drizzle of olive oil. Toss until fragrant, about 1 minute. Remove everything from the pan and set aside.
3. Once the water boils, add the agnolotti to the pot. Reduce the heat slightly to maintain a gentle boil. Cook until the agnolotti are tender and float to the top, 3-5 minutes. Carefully scoop out and reserve 1 cup of pasta cooking water, then drain the agnolotti.
4. Melt 2 tablespoons of butter in the same pan used for the kale over medium heat. Add the chopped sage and pine nuts. Cook, stirring, until the butter begins to brown and the pine nuts are toasty, about 2 minutes.
5. Stir the cooked agnolotti, kale mixture and ¼ cup of the reserved pasta water into the pan. Increase the heat to high and let bubble until the liquid is reduced by half, 2-3 minutes. (Tip: Add a splash more pasta water if the sauce seems dry.) Gently stir in half of the grated Parmesan. Season with salt and pepper to taste.
6. Divide the agnolotti mixture between plates. Sprinkle 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?

Chopped walnuts or almonds are great alternatives. Toast them in the butter along with the sage.

Can I make this dish vegetarian?

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