Butternut Squash Agnolotti with Kale and Sage Brown Butter Sauce

These little pasta pillows, known as agnolotti, are stuffed with sweet butternut squash and bathed in a nutty sage brown butter sauce. The combination of tender pasta, earthy kale and crunchy walnuts creates a satisfying vegetarian main that feels special but comes together quickly.

In this recipe, we sauté kale with shallot and garlic, then toss it with cooked agnolotti and a quick sage-walnut brown butter. A splash of pasta water helps the sauce cling to every bite, while Parmesan adds a salty finish. It’s an elegant weeknight dinner that’s ready in about 20 minutes.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

9 ounce Butternut Squash AgnolottiView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView 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

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, 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 them.
2. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the shallot and cook until softened, about 1-2 minutes. Add the kale, season with salt and pepper and cook, stirring occasionally, until tender, 5-7 minutes. Add the garlic and another drizzle of olive oil; cook until fragrant, 30 seconds to 1 minute. Transfer the kale mixture to a bowl and set aside.
3. Once the water is boiling, add the agnolotti and reduce the heat to maintain a gentle boil. Cook until the agnolotti are tender and float to the surface, 3-5 minutes. Reserve 1 cup of pasta cooking water, then drain the agnolotti.
4. In the same skillet, melt the 2 tablespoons of butter over medium heat. Add the chopped sage and walnuts. Cook, stirring, until the walnuts are toasted and the butter is foamy with amber brown specks, 1-2 minutes.
5. Add the cooked agnolotti, the reserved kale mixture and 1/4 cup of the pasta water to the skillet. Increase the heat to high and let the liquid bubble until reduced by half, 2-3 minutes. If the sauce seems dry, add a splash more pasta water. Stir in the garlic herb butter and half of the Parmesan. Season with salt and pepper to taste.
6. Divide the agnolotti among bowls. Sprinkle with the remaining Parmesan and serve immediately.

Recipe Tips

FAQ

Can I use frozen agnolotti?

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

What can I substitute for walnuts?

Pine nuts or pecans make great substitutes. Toast them briefly in the butter for the best flavor.

Is this recipe gluten-free?

The agnolotti typically contain wheat, so it is not gluten-free. Look for gluten-free filled pasta as a substitute.