Butternut Squash & Kale Rigatoni

with Crispy Rosemary & Butter Lettuce-Apple Salad

25 MIN

4 Servings

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From the Test Kitchen

Chefs, nothing prepares us for the cooler weather quite like browned butter sauce. In this beautifully seasonal meal, we’re serving bite-sized rigatoni and sautéed fall vegetables in a sauce of browned butter, rich with toasty, nutty flavors. For an easy gourmet addition, we’re sautéing our butternut squash and kale in rosemary-infused olive oil. And we’re using the fried rosemary itself, crispy and deliciously fragrant, as an elegant garnish, along with a sprinkling of Parmesan cheese.

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Nutrition

PER SERVING
Calories

550 Cals (est.)

fresh

ingredients

¾ lb Mezze Rigatoni Pasta
3 cloves Garlic
1 bunch Lacinato Kale
1 Butternut Squash
1 Apple
1 head Butter Lettuce
1 bunch Rosemary
4 Tbsps Butter
2 Tbsps Red Wine Vinegar
1 Tbsp Whole Grain Dijon Mustard
½ cup Grated Parmesan Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Pick the rosemary leaves off the stems; discard the stems. Cut off and discard the squash ends; peel the squash. Separate the neck and bulb of the squash; halve the bulb lengthwise, then remove and discard the pulp and seeds. Small dice the squash. Peel and mince the garlic. Remove and discard the kale stems; roughly chop. Cut off and discard the lettuce root. Core the apple and cut into matchsticks; toss with ¼ of the vinegar.

2 Fry the rosemary:

In a large, high-sided pan (or pot), heat a thin layer of oil on medium-high until hot. Add the rosemary. Cook, stirring frequently, 30 seconds to 1 minute, or until crispy and fragrant. Using a slotted spoon or spatula, transfer the fried rosemary to a paper towel-lined plate, leaving the oil in the pan.

3 Cook the pasta & vegetables:

Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly. While the pasta cooks, heat the pan of reserved oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and tender. Add the garlic and kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted. Transfer to a bowl.

4 Brown the butter:

Add the butter to the pan used to cook the vegetables. Cook on medium-high, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)

5 Finish the pasta:

Add the cooked pasta, cooked vegetables and half the reserved pasta cooking water to the pan of browned butter; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Transfer to a serving dish.

6 Make the salad & serve your dish:

In a small bowl, to make the vinaigrette, combine the remaining vinegar and mustard; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the lettuce and apple; season with salt and pepper. Add as much of the vinaigrette as you’d like (you may have extra); toss to coat. Transfer to a serving dish. Garnish the finished pasta with the cheese and fried rosemary. Enjoy!