Butternut Squash Agnolotti with Kale in Sage Brown Butter Sauce

These delicate pasta pillows are stuffed with sweet butternut squash and bathed in a nutty sage brown butter sauce. The addition of tender kale and toasted pine nuts adds texture and a touch of bitterness that balances the richness.

Despite its elegant appearance, this dish comes together in under 30 minutes, making it perfect for a weeknight dinner that feels special. The key is browning the butter just until it turns golden and smells nutty-it takes only a couple of minutes.

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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

2.66 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 lengthwise. Mince or grate the garlic. Pick the sage leaves from the stems and roughly chop.
2. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the shallot and cook until softened, 1-2 minutes. Add about one-third of the kale (save the rest for another use), season with salt and pepper and cook, tossing, until tender, 4-6 minutes. Stir in the garlic and a drizzle more olive oil; cook until fragrant, about 1 minute. Transfer the kale mixture to a plate and set aside.
3. Once the water boils, add the agnolotti. Reduce heat slightly to maintain a gentle boil. Cook until tender and they float to the top, 3-5 minutes. Scoop out and reserve 1 cup of pasta water, then drain the agnolotti.
4. In the same skillet, melt the butter over medium heat. Add the chopped sage and pine nuts. Cook, stirring, until the butter turns a light brown color and smells nutty and the pine nuts are toasted, about 2 minutes.
5. Add the cooked agnolotti, kale mixture and 1/4 cup of the reserved pasta water to the skillet. Increase heat to high and let bubble until the liquid reduces by half, 2-3 minutes. If the sauce seems dry, add a splash more pasta water. Gently stir in half of the Parmesan cheese. 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?

Chopped walnuts or almonds make a good substitute. Toast them along with the sage.

Can I make this dish dairy-free?

You can use dairy-free butter and omit the Parmesan or use a vegan Parmesan alternative. The flavor will change slightly.