Butternut Squash Agnolotti with Kale in Sage Brown Butter Sauce

These delicate pasta pillows are stuffed with sweet butternut squash and bathed in a fragrant sage brown butter sauce. The slight bitterness of kale balances the richness, while toasted walnuts and salty Parmesan add crunch and depth. It’s a restaurant-worthy meal that comes together in minutes.

Perfect for a weeknight dinner that feels special, this dish celebrates the classic combination of squash, sage and brown butter. The agnolotti cook quickly, so you can have a comforting, sophisticated plate on the table in no time.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView 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 tablespoon (tbsp) Olive OilView 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 agnolotti and cook according to package directions until tender. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and cook 30 seconds more.
3. Add kale to the skillet and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper. Transfer kale mixture to a plate.
4. In the same skillet, melt 1 tablespoon butter and garlic herb butter over medium heat. Add sage leaves and cook until butter turns golden brown and smells nutty, about 2 minutes. Be careful not to burn.
5. Add cooked agnolotti and kale mixture to the skillet with the brown butter. Toss gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
6. Divide among plates. Top with Parmesan cheese and chopped walnuts. Serve immediately.

Recipe Tips

FAQ

Can I use frozen agnolotti instead of fresh?

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

What can I substitute for kale?

Swiss chard, spinach or beet greens are good substitutes. If using spinach, add it at the very end and cook just until 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 to refresh the sauce.