Butternut Squash Agnolotti
with Kale in a Sage Brown Butter Sauce
Butternut Squash Agnolotti
Tender agnolotti filled with sweet butternut squash, tossed with hearty kale in a fragrant sage brown butter sauce for a cozy, elegant pasta dish.
Ingredients
For 2 servings
- 9 ounce Butternut Squash Agnolotti
- 1 clove Garlic
- 2 tablespoon Garlic Herb Butter
- 4 ounce Kale
- 3 tablespoon Parmesan Cheese
- ¼ ounce Sage
- 1 unit Shallot
- ½ ounce Walnuts
Additional Ingredients
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories670
Protein17g
Carbs62g
Fat41g
Tags:
VeggieFiber SmartQuickEasy Prep
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For a vegetarian version, it already fits; for dairy-free needs, swap the butter and cheese for plant-based alternatives and use a dairy-free pasta if needed. To avoid nuts, leave out the walnuts and add toasted seeds for crunch instead.
What to serve with it
Serve it with a crisp green salad and warm crusty bread to soak up the nutty sauce. A simple sparkling water with lemon or a light white wine keeps the meal fresh without overpowering the squash and sage.
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