Pappardelle with Butternut Squash, Browned Butter,

Name: Pappardelle with Butternut Squash, Browned Butter, and Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12-oz. pkg. peeled, cubed butternut squash, cut into; 1 1/2-inch pieces (6 cups); 2 Tbs. olive oil; ⅛ tsp. ground nutmeg; 8 oz. pappardelle; 1 12-oz. bunch rainbow chard, stems chopped, leaves cut into ribbons; 4 Tbs. unsalted butter; 16 whole fresh sage leaves; 2 cloves garlic, minced (2 tsp.); 1/4 cup shaved Parmesan cheese, optional

Servings: persons

1
Preheat oven to 450F.
2
Place squash on large rimmed baking sheet, and toss with oil.
3
Sprinkle with nutmeg and season with salt and pepper, if desired.
4
Roast 20 to 25 minutes or until squash is tender, stirring occasionally.
5
Meanwhile, cook pappardelle in large pot of boiling salted water according to package directions, adding chard stems and leaves during final 2 minutes of cooking.
6
Drain pappardelle and chard, reserving 1/2 cup cooking liquid.
7
Return pappardelle and chard to pot.
8
Heat butter in medium skillet over medium-high heat 4 minutes, or until butter browns, stirring occasionally.
9
Add sage and garlic; saute 5 seconds.
10
Pour browned butter over pappardelle and chard; add squash, and toss to coat.
11
Add reserved cooking water as needed to moisten pappardelle.
12
Season with salt and pepper, if desired.
13
Top with Parmesan (if using).

1547

kcal

Calories

173

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 12-oz. pkg. peeled, cubed butternut squash, cut into, 1 1/2-inch pieces (6 cups), 2 Tbs. olive oil, ⅛ tsp. ground nutmeg, and more.

Yes, Pappardelle with Butternut Squash, Browned Butter, and Chard falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pappardelle with Butternut Squash, Browned Butter, and Chard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions