Butternut Squash Agnolotti with Kale in Sage Brown Butter Sauce

This dish brings together delicate butternut squash agnolotti with earthy kale and a classic sage brown butter sauce. The agnolotti are small, filled pasta pillows that cook in minutes, making this an ideal weeknight dinner that feels special.

The sauce is the star: butter is gently browned with fresh sage and pine nuts, creating a nutty, aromatic coating for the pasta. A handful of Parmesan adds a salty finish. Ready in under 30 minutes, it’s a comforting meal that celebrates simple, high-quality ingredients.

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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

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

9 ounce Butternut Squash AgnolottiView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce 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 (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 about one-third of 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 more olive oil. Toss until fragrant, about 1 minute. Transfer the kale mixture to a plate and set aside.
3. Once the water boils, add the agnolotti. 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 the pasta cooking water, then drain the agnolotti.
4. Melt the butter in the same pan used for the kale over medium heat. Add the chopped sage and pine nuts. Stir until the butter begins to brown and the pine nuts are toasted, about 2 minutes.
5. Add the cooked agnolotti, kale mixture and ¼ cup of the reserved pasta water to the pan. Increase the heat to high and let bubble until the liquid is reduced by half, 2-3 minutes. If the sauce seems dry, add a splash more pasta water. Gently stir in half of the Parmesan. Season with salt and pepper to taste.
6. Divide the agnolotti mixture among 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?

Walnuts or sliced almonds make a good substitute. Toast them along with the sage for similar crunch.

Is this dish gluten-free?

Traditional agnolotti contain wheat. Look for gluten-free filled pasta if needed and adjust cooking time accordingly.