Butternut & Sage Pappardelle

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Butternut & Sage Pappardelle
  • 4Servings


  • 8 ounces fresh or dried pappardelle
  • 1/3 cup butter
  • 1 pound butternut squash-peeled, seeded and shaved into ribbons with a peeler
  • 2/3 cup shaved Parmesan
  • 1/3 cup thinly sliced fresh sage


Cook pasta; drain, reserving 2/3 cup cooking water. In skillet, stir butter over medium until it browns, 3 minutes. Add squash and cook, stirring, until just tender, 5 minutes. Gently stir in pasta, adding pasta water as needed to moisten; season. Divide among plates and top with cheese and sage.