Butternut Squash and Radicchio Pappardelle

From the kitchen of Carly

Wide ribbons of egg pasta toss with roasted butternut squash, wilted radicchio, and toasted pine nuts in brown butter. The bittersweet radicchio cuts through the squash's sweetness while crispy nuts add texture. Finish with sharp cheese for a satisfying, balanced pasta.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 stick unsalted butter
  • 12 tablespoon olive oil
  • 11/3 cup pine nuts
  • 11 pound butternut squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
  • 13/4 pound radicchio, cored and thinly sliced
  • 11 (8-to 9-ounces) package pappardelle (preferably egg pasta), broken into large pieces
  • 11/2 cup coarsely grated ricotta salata or Parmigiano-Reggiano (1 ounce)

Instructions

  1. Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes. Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate.

  2. Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add radicchio and 1/2 teaspoon each of salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.

  3. Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta. Add pasta to radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes. Add more cooking water to moisten if necessary.

  4. Serve topped with nuts and cheese.