Butternut Squash Agnolotti with Kale in Sage Brown Butter Sauce

These little pasta pillows, known as agnolotti, are filled with sweet butternut squash and bathed in a classic sage brown butter sauce. The combination of tender pasta, earthy kale and nutty pine nuts creates a dish that feels both elegant and comforting.

This recipe brings together simple ingredients for a quick yet impressive meal. The brown butter adds a deep, toasty flavor that perfectly complements the squash filling, while the kale provides a fresh contrast. Ready in under 30 minutes, it’s perfect for a weeknight dinner or a special occasion.

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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. Mince or grate the garlic. Pick the sage leaves from the stems and roughly chop. Remove the kale leaves from the tough stems and tear into bite-sized pieces.
2. Heat a drizzle of olive oil in a large pan 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. Add the garlic and another drizzle of 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 and reduce the heat to maintain a gentle boil. Cook until tender and they float to the surface, 3-5 minutes. Scoop out and reserve 1 cup of pasta cooking water, then drain the agnolotti.
4. In the same pan used for the kale, melt the butter over medium heat. Add the chopped sage and pine nuts. Cook, stirring, until the butter turns a light brown color 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 pan. Increase the heat to high and let the liquid bubble until reduced 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 cheese and serve immediately.

Recipe Tips

FAQ

Can I use frozen agnolotti?

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

What can I substitute for pine nuts?

Chopped walnuts or pecans make a good substitute. Toast them briefly in the brown butter for best flavor.

Can I make this dish vegetarian?

Yes, this recipe is vegetarian as written. For a vegan version, use plant-based butter and omit the Parmesan or use a vegan alternative.