Butternut Squash Agnolotti with Brown Butter Sage Sauce and Kale

These delicate butternut squash agnolotti are like little pillows of autumn flavor. Tossed in a fragrant brown butter sauce with fresh sage, garlic and a touch of Parmesan, they make a quick yet elegant weeknight dinner.

We’ve added sautéed kale and toasted walnuts for texture and a pop of green. Ready in just 20 minutes, this dish proves that fast cooking can still feel special.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

9 ounce Butternut Squash AgnolottiView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the agnolotti and cook according to package directions (usually 3-4 minutes). Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shallot and cook until softened, about 2 minutes. Add garlic and cook 30 seconds more.
3. Add the kale to the skillet and cook, stirring, until wilted and tender, about 3-4 minutes. Season with a pinch of salt and pepper. Transfer to a plate and set aside.
4. In the same skillet, add the garlic herb butter and regular butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and smells nutty, about 2-3 minutes. Be careful not to burn.
5. Add the drained agnolotti to the skillet and toss gently to coat in the brown butter sauce. If the sauce seems dry, add a splash of reserved pasta water.
6. Divide the agnolotti among plates. Top with the sautéed kale, chopped walnuts and a generous sprinkle of Parmesan cheese. Serve immediately.

Recipe Tips

FAQ

Can I use frozen agnolotti instead of fresh?

Yes, frozen agnolotti works well. Cook according to package directions, adding an extra minute or two.

What can I substitute for kale?

Spinach or Swiss chard are good substitutes. Add them at the same time and cook until just wilted.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth.