Pappardelle with Butternut Squash, Walnuts, and Baby Kale
A brown butter sauce complements toasted walnuts, roasted butternut squash, and baby kale in a rich pasta dish that perfectly captures the flavors of fall.
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Ingredients
- 1 medium butternut squash, peeled and cut into 1” pieces
- 2 tbsp. olive oil
- Kosher salt
- freshly ground black pepper
- 8 oz. pappardelle
- 12 tbsp. unsalted butter
- 1 cup walnuts, toasted and lightly crushed
- 3 cups baby kale
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