Pappardelle with Butternut Squash, Browned Butter, and Chard Recipe | Vegetarian Times Skip to main content

Pappardelle with Butternut Squash, Browned Butter, and Chard

Cooking butter until it browns is unbelievably easy and adds a nutty, sophisticated flavor.



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2 12-oz. pkg. peeled, cubed butternut squash, cut into
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1 ½-inch pieces (6 cups)
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2 Tbs. olive oil
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⅛ tsp. ground nutmeg
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8 oz. pappardelle
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1 12-oz. bunch rainbow chard, stems chopped, leaves cut into ribbons
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4 Tbs. unsalted butter
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16 whole fresh sage leaves
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2 cloves garlic, minced (2 tsp.)
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¼ cup shaved Parmesan cheese, optional


1 | Preheat oven to 450°F. Place squash on large rimmed baking sheet, and toss with oil. Sprinkle with nutmeg and season with salt and pepper, if desired. Roast 20 to 25 minutes or until squash is tender, stirring occasionally.
2 | 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. Drain pappardelle and chard, reserving 1/2 cup cooking liquid. Return pappardelle and chard to pot.
3 | Heat butter in medium skillet over medium-high heat 4 minutes, or until butter browns, stirring occasionally. Add sage and garlic; sauté 5 seconds. Pour browned butter over pappardelle and chard; add squash, and toss to coat. Add reserved cooking water as needed to moisten pappardelle. Season with salt and pepper, if desired. Top with Parmesan (if using).

Nutrition Information: 

13 g
Total Fat: 
21 g
Saturated Fat: 
9 g
61 g
65 mg
371 mg
8 g
5 g
Serves 4

Comments on this Recipe

This was great! One tip - perhaps I had the butter too hot (I've never done brown butter before), but with the first batch once I threw in the sage and garlic, the butter really started spitting and the garlic burned. The second batch I turned off the burner and let the butter cool for a minute or so, threw the garlic and sage in and had the pasta ready in the bowl so I could quickly throw the butter, sage and garlic mixture over it.

My whole family love this! I had to make a few changes though. After looking in three stores I could not find pappardelle pasta so I used wide egg noodles instead. My family does not usually care for chard so I used kale and instead of adding it to the pasta at the last two minutes I added it with the sage and garlic and stirred it until wilted. I also used one whole fresh butternut squash. Peeled and cut up of course. Since I used a fresh butternut squash I toasted the seeds with olive oil and a little salt and pepper. I used the seeds instead of the parmesean.

A favorite in our house! A few changes I make: as below, I also use a fresh squash, peeled and cubed; instead of boiling them with the pasta, I sauté the chard stems with some red onion and the garlic in a little olive oil; in place of the sage leaves I use dried, rubbed sage that I throw into the browned butter just before tossing it with the pasta mixture. So delicious and so simple!

Loved, Loved, Loved this recipe. Made it as written first time through. Second time, I made with Sweet potatoes - I had too many from my CSA box - instead of Squash. Yum!