Butternut Squash Pasta

with Kale & Brown Butter Walnuts

35 MIN

2 Servings

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From the Test Kitchen

This gourmet, seasonal pasta showcases creamy roasted butternut squash—already peeled and cut for easier prep! Mafalda pasta is a perfect match for sautéed kale, which folds right into the pasta’s frilly edges. A garnish of walnuts cooked with fragrant rosemary in brown butter adds a final layer of rich, toasty flavor. (Chefs, your kale may be green curly, dark green lacinato, or red.)

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Nutrition

PER SERVING
Calories

970 Cals (est.)

View Full Nutrition

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1 Prepare & roast the squash:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Place the squash and half the whole rosemary sprigs on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast, stirring halfway through, 21 to 23 minutes, or until the squash is browned and tender when pierced with a fork. Remove from the oven. Carefully remove and discard the rosemary sprigs.

2 Prepare the remaining ingredients:

While the squash roasts, roughly chop the walnuts. Peel and roughly chop the garlic. Pick the remaining rosemary leaves off the stems; discard the stems and roughly chop the leaves. Remove and discard the kale stems; roughly chop the leaves.

3 Cook the pasta:

While the squash continues to roast, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

4 Make the brown butter walnuts:

While the pasta cooks, in a large pan (nonstick, if you have one), heat half the butter on medium-high until melted. Cook, stirring frequently and swirling the pan, 1 to 2 minutes, or until the butter is lightly browned. Add the walnuts and chopped rosemary; cook, stirring frequently, 1 to 2 minutes, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Transfer to a bowl; season with salt and pepper to taste. Wipe out the pan.

5 Cook the kale:

While the pasta continues to cook, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the capers and garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale, 1/2 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale is slightly wilted. Add the verjus and cook, stirring constantly, 30 seconds to 1 minute, or until combined and the kale has wilted. Turn off the heat; season with salt and pepper.

6 Finish the pasta & plate your dish:

Add the roasted squash, cooked pasta, remaining butter, and half the reserved pasta cooking water to the pan of cooked kale. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and stir in the crème fraîche; season with salt and pepper to taste. Divide between 2 dishes. Top with the brown butter walnuts. Garnish with the cheese. Enjoy!