Butternut Squash Pappardelle with Browned Butter and Chard

This quick pasta is full of cozy flavor

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Cooking butter until it browns is easy and adds a nutty, sophisticated flavor. That browned butter and sage makes a classic sauce for this butternut squash pappardelle that’s perfect for fall. Joining the party are chard stems and leaves which bring color and texture to the dish.

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Butternut Squash Pappardelle with Browned Butter and Chard



  • 2 12-oz. pkg. peeled, cubed butternut squash, each cube cut into 1 1/2-inch pieces (6 cups)
  • 2 Tbs. olive oil
  • 1/8 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


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.

2. Roast 20 to 25 minutes or until squash is tender, stirring occasionally.

3. 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.

4. Drain pappardelle and chard, reserving 1/2 cup cooking liquid. Return pappardelle and chard to pot.

5. Heat butter in medium skillet over medium-high heat 4 minutes, or until butter browns, stirring occasionally. Add sage and garlic; sauté 5 seconds.

6. 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.

7. Top with veggie-friendly Parmesan (if using).

Nutrition Information

  • Calories 483
  • Carbohydrate Content 61 g
  • Cholesterol Content 65 mg
  • Fat Content 21 g
  • Fiber Content 8 g
  • Protein Content 13 g
  • Saturated Fat Content 9 g
  • Sodium Content 371 mg
  • Sugar Content 5 g
From 2015