Butternut Squash Agnolotti with Kale in Sage Brown Butter Sauce

These delicate pasta pillows-known as agnolotti-are filled with sweet butternut squash and bathed in a fragrant sage brown butter sauce. The slight bitterness of kale and the crunch of toasted walnuts balance the richness beautifully.

While agnolotti may sound fancy, this recipe comes together in a flash. Perfect for a weeknight meal that feels special, it’s a celebration of fall flavors without the fuss.

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Ingredients

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView 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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the butternut squash agnolotti and cook according to package directions, usually 3-4 minutes, until tender. Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant, about 2-3 minutes. Transfer to a small bowl and set aside.
3. In the same skillet, add 1 tablespoon olive oil and 1 tablespoon butter. Add the shallot (minced) and cook until softened, about 2 minutes. Add the kale (stems removed, leaves chopped) and cook, stirring, until wilted, about 3 minutes. Add the garlic (minced) and cook for 30 seconds more.
4. Reduce heat to medium-low. Add the garlic herb butter and the fresh sage leaves. Cook, stirring, until the butter begins to brown and smell nutty, about 2 minutes. Be careful not to burn the sage.
5. Add the cooked agnolotti to the skillet along with a splash of reserved pasta water. Toss gently to coat the pasta in the sauce. If the sauce seems dry, add more pasta water a tablespoon at a time.
6. Remove from heat. Sprinkle with toasted walnuts and grated Parmesan cheese. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute with ravioli or tortellini. Adjust cooking time according to package directions.

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.

Can I make this dish vegan?

To make it vegan, use vegan butter and omit the Parmesan or use a plant-based alternative. The agnolotti typically contains eggs and cheese, so check the package for vegan options.