From Saveur

The sweet nuttiness of butternut squash combines beautifully with toasted walnuts and baby kale—served with luxurious pappardelle pasta, it’s a rich, super nutritious autumnal dish.

INGREDIENTS

1 medium butternut squash, peeled and cut into 1” pieces

2 tablespoons olive oil

Kosher salt and freshly ground black pepper, to taste

8 ounces pappardelle

12 tablespoons unsalted butter

1 cup walnuts toasted and lightly crushed

3 cups baby kale

PREPARATION

Heat oven to 425°. Toss squash with oil, and salt and pepper to taste; spread out in a single layer on a baking tray and bake 25 minutes until tender.

Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 5 minutes. Drain and rinse; set aside.

Heat butter in a 12” skillet over medium heat; cook until milky foam settles at the bottom of the skillet and turns nut brown. Toss in pasta, squash, and walnuts; add baby kale and toss until just wilted. Season with kosher salt and freshly ground black pepper.