Butternut Squash Pasta with Kale & Brown Butter Walnuts

Butternut Squash Pasta

with Kale & Brown Butter Walnuts

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.)

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    970 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare & roast the squash:
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.

Prepare the remaining ingredients:
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.

Cook the pasta:
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.

Make the brown butter walnuts:
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.

Cook the kale:
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.

Finish the pasta & plate your dish:
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!

Tips from Home Chefs

Prepare & roast the squash:
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.

Cook the pasta:
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.

Make the brown butter walnuts:
Cook the kale:
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!

Finish the pasta & plate your dish:
Browse Steps
1 of 6