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Active Time
30 min
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Total Time
30 min
Sweet nibbles of butternut squash temper the bitter edge of radicchio in every bite of this healthful, satisfying pasta.
Ingredients
Makes 4 to 6 (main course) servings
Step 1
Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes. Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate.
Step 2
Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add radicchio and 1/2 teaspoon each of salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.
Step 3
Meanwhile, cookpappardellein a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta. Add pasta to radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes. Add more cooking water to moisten if necessary.
Step 4
Serve topped with nuts and cheese.
How would you rate Butternut Squash and Radicchio Pappardelle?
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Reviews (36)
Back to TopI made this with whole wheat thin spaghetti because I thought it would go really well together and I was not disappointed. My roommate had 2 servings (and so did I). It's definitely a simple recipe with simple flavors but it's a tasty weeknight dish. If you're a vegetarian like myself, and like to use seasonal produce, this is a perfect fall meal. I added more salt and pepper when serving.
gg1988
New York, NY
9/24/2014
Great hearty pasta and so colorful. Added some nutmeg, and used broccolini instead of radicchio. My guest had seconds.
eelvander
washington, dc
11/15/2012
I used chevre instead of ricotta cause that's what i had and fettuccini in place of the pappardelle. It was very good but I thought it needed some carmelized onions or shallots to give it a kick. Also, some reviewers said they added fresh sage and I think that would have jazzed it up some more. Overall, it was colorful with vibrant fall colors and tasty. Also, I was glad to use up some veggies I still had from last Friday's CSA share.
Anonymous
Trumansburg, NY
11/11/2011
The butternut squash takes much longer than that too cook. he radicchio was too bitter for my taste and the rest of the flavours were almost too mellow. With some tweaking this could be very good though.
lola0706
Montreal
3/14/2011
Very easy and wonderful flavors. The butternut squash does take longer to soften than 6 minutes. I used a 5 oz container of arugula instead of the radicchio, it adds the slightly bitter taste that compliments the buttery pine nuts and the sweet squash. I also addded sliced red onion and a dash of red pepper flakes. The colors make a beautiful presentation and the taste is delicious. This dish is a keeper!
Anonymous
Schenectady,NY
3/5/2011
Quick and easy and really tasty. The butternut squash took much longer than the recipe said. Used a creamy fresh goats cheese (couldn't find the ricotta) which helped cut the bitterness of the radicchio. The pine nuts are essential!!
brighteyedjane
san francisco
12/13/2010
Very different and interesting pasta dish. Based on recommendations earlier, I made it with endive, since I am not that big of a fan of radicchio. I bought fresh pasta at whole foods, which I think added a lot to the taste. It was very very good!
EvelinaBaranov
Chicago
11/18/2010
I loved this. I substituted pecans for the pine nuts and it was delicious. I wish I'd put more in. Quality cheese is key, IMO.
lorraineannberry
Wilmington, NC
2/9/2010
Not bad, not great. Perhaps I just don't like the intense bitterness of radicchio. I thought it ruined the rest of the ingredients that went so well together.
maccarter
2/3/2010
I also added the red onion while cooking the squash. I would use only half the butter up front and add the olive oil later when adding the pasta to the squash and radicchio so it doesn't get too dry. I used walnuts instead of pine nuts since I had them on hand, and I sprinkled them with cayenne pepper after frying them--great subtle kick to the dish.
sleugers
Cincinnati, OH
1/11/2010
I halved the the butter as well, added fresh sage leaves, and then used regular ricotta (since I had it on hand) at the end. I also used regular egg noodles. My kids who swore they were not going to eat it ended up loving it. Next time I am going to add the suggested red onion when I am cooking the squash.
ndtp
12/3/2009
This is a recipe that I make regularly. This last time, I used leeks instead of red onion (see other reviews) and walnuts instead of pine nuts. I also used the fresh sage. It was excellent. I recommend the ricotta salata, as the saltiness/creaminess adds something extra. You could probably try feta for the same reasons.
ellensigerson
denver, co
11/4/2009
This recipe quickly became a favorite, and I make it frequently. The radicchio was a little too bitter for my taste, so I generally substitute escarole. The ricoto salata really makes this dish.
JeffFromColorado
4/18/2009
We really liked this recipe, it was a little bitter at first but with additional salt and more cheese it turned out great. I did not have pine nuts so used chopped walnuts and that worked great. I also used a lot less butter. Probably only about 1-2 tablespoons in order to cut the fat, I don't think it sacraficed the taste. I did not use olive oil. Also, I only had whole wheat egg noodles so I used those and it worked great. I would definitely make it again. it was quick and easy.
shalitar
Washington, DC
4/14/2009
I made this for my husband and we both loved it. We ended up making it again later in the week because we were craving it and it is such an easy recipe. Both times we added half a thinly sliced red onion, and the second time we halved the butter and it was just as good. We didn't add water or chicken broth at the end, didn't feel like it needed it.
byejune
Los Angeles, CA
3/12/2009
