Butternut Squash Agnolotti with Brown Butter, Pear and Arugula

This butternut squash agnolotti recipe is a delightful balance of sweet, savory and nutty flavors. Tender pasta pillows are tossed in a rich brown butter sauce with caramelized pear and shallot, then finished with fresh arugula, creamy crème fraîche and a sprinkle of golden toasted breadcrumbs. It’s a restaurant-quality meal that comes together in under 30 minutes.

The combination of buttery agnolotti, tangy Parmesan and peppery arugula creates a harmonious dish that’s perfect for a cozy weeknight dinner or a special occasion. Each bite offers a satisfying crunch from the panko and a burst of sweetness from the pear, making this pasta truly unforgettable.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

9 ounce Butternut Squash AgnolottiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry all produce. Halve, core and finely dice the pear. Halve, peel and thinly slice the shallot.
2. Melt 1 tablespoon butter (2 for 4 servings) in a large pan over medium-high heat. Add panko breadcrumbs and cook, stirring constantly, until golden brown, 2-3 minutes. Transfer to a small bowl and season with a pinch of salt and pepper. Wipe out the pan.
3. Once water is boiling, add the agnolotti and reduce heat to a low simmer. Cook until al dente and floating to the top, 3-5 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain the pasta.
4. In the same pan used for panko, add a drizzle of oil and 2 tablespoons butter (4 for 4 servings) over medium-low heat. Cook, stirring constantly, until the butter is fragrant and begins to brown, 1-2 minutes. Add the diced pear, sliced shallot and a pinch of salt. Cook, stirring occasionally, until softened and starting to brown, 3-4 minutes.
5. To the pan, add the arugula, garlic powder, drained agnolotti, crème fraîche and ¼ cup reserved pasta water (½ cup for 4 servings). Cook, stirring constantly, until arugula has wilted and everything is well coated, 2-3 minutes. Taste and adjust seasoning with salt and pepper.
6. Divide the pasta among shallow bowls. Spoon any remaining brown butter sauce from the pan over the top. Grate Parmesan over each serving and sprinkle with the toasted panko. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish instead of rainbow trout?

Yes, you can substitute rainbow trout with another flaky white fish like salmon or tilapia. Adjust cooking time as needed.

What can I use instead of crème fraîche?

Sour cream or full-fat Greek yogurt can be used as a substitute, though the flavor will be slightly tangier.

Can I make this dish vegetarian?

Absolutely! Simply omit the rainbow trout and add more vegetables like mushrooms or spinach for a hearty vegetarian version.