Butternut Squash Agnolotti with Kale in Sage Brown Butter Sauce

These delicate pasta pillows are filled with sweet butternut squash and bathed in a nutty sage brown butter sauce. Paired with tender kale and crunchy pine nuts, every bite is a comforting blend of flavors and textures.

While agnolotti may sound fancy, this recipe is surprisingly simple and quick enough for a weeknight. The brown butter sauce comes together in minutes and the kale adds a lovely earthy contrast. It’s a satisfying vegetarian meal that feels special without the fuss.

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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

1 ounce Pine NutsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView 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. Remove any stems or large ribs from the kale and roughly chop the leaves. Mince or grate the garlic. Pick the sage leaves from the stems; discard stems and roughly chop the leaves.
2. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the shallot and cook until beginning to soften, 1-2 minutes. Add the kale (for 4 servings, add ¼ cup water with the kale). Season with salt and pepper. Cook, stirring, until tender, 4-6 minutes. Add the garlic and another drizzle of olive oil. Cook until fragrant, about 1 minute. Remove the kale mixture from the pan and set aside.
3. Once the water is boiling, add the agnolotti to the pot. Lower 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 1 cup of pasta cooking water, then drain the agnolotti.
4. Meanwhile, in the same pan used for the kale, melt 2 tablespoons butter over medium heat. Add the chopped sage and pine nuts. Cook, stirring, until the pine nuts are toasted and the butter is foamy with amber brown bits, about 2 minutes.
5. Add the drained agnolotti, the kale mixture and ¼ cup of the reserved pasta cooking water (⅓ cup for 4 servings) to the pan. Increase the heat to high and let bubble until the liquid is reduced by half, 2-3 minutes. (Tip: Add a splash more pasta water if the sauce seems dry.) Gently stir in half of the Parmesan cheese. Season with salt and pepper to taste.
6. Divide the agnolotti among plates. Sprinkle with the remaining Parmesan cheese and serve immediately.

Recipe Tips

FAQ

Can I use frozen agnolotti?

Yes, frozen agnolotti work well. Cook them directly from frozen, adding an extra minute or two to the boiling time.

What can I substitute for pine nuts?

Chopped walnuts or slivered almonds make a good substitute. Toast them briefly in the butter along with the sage.

How do I prevent the brown butter from burning?

Watch the butter closely once it melts. When it starts to foam and you see amber specks, remove the pan from heat immediately to stop the cooking.