Pappardelle with Butternut Squash, Walnuts, and Kale

As mentioned in a previous post, we’ve started a project to pick a few recipes every weekend from our Recipes to Try Pinterest Board and cook them. If they are successful, we move them to our Recipe Success board. The recipe I chose this week was Pappardelle with Butternut Squash, Walnuts, and Kale, via Saveur.

We got butternut squash, kale, and black walnuts at the Rittenhouse farmers’ market, with pappardelle via Di Bruno Bros.  The ingredients are very simple; the one thing that caught me off guard, though, is that it uses a LOT of butter (a stick and a half). I got some good quality butter from Cabot Creamery.

The recipe is really straightforward. First, you roast the butternut squash; meanwhile, you cook the pasta until al dente and set it aside. In a large skillet, you brown the butter, then toss in the pasta, squash, walnuts, and kale, tossing until the kale is slightly wilted.

Really, the recipe should be called Brown Butter Pappardelle with Butternut Squash, Walnuts, and Kale, since the brown butter is such a prominent flavor. We’re not complaining, though! The squash got really nicely incorporated with the butter in the way that it coated the noodles, and the kale and walnuts were great accents. Not exactly healthy, but wow was this delicious!