I’m back at you with another HelloFresh Recipe of the Week Review. This week we’ll be talking about the Butternut Squash Agnolotti with Kale in a Sage Brown Butter Sauce.
This recipe gives me all the Fall Feels with the sage, kale, and butternut squash. And it only takes 20 minutes to make! How easy is that? It also comes in at 750 calories. Not too bad for butter and pasta if you ask me.
My favorite part of this recipe other than the time it takes is that you really don’t have a whole lot of dishes to wash after. You only need a large pot, a large pan, and a strainer. That means you save time on clean up too. This is definitely a meal that we go to when we have busier weeknights. Maybe your kid has an after school activity or you need to complete that presentation for work. Or maybe you just need a break!
You begin by minces your garlic and your shallot. Then pick off the sage leaves and give them a rough chop (I just left them whole). While you do this, you get a pot of salted water boiling. Then you take the shallots and kale and saute it in some olive oil. If you don’t like kale, I still think you need to give this recipe a try. There’s so much delicious butter that I don’t think you’ll even notice it!
Now that your water is boiling, you can add the agnolotti. You may be asking, what on earth is agnolotti? Agnolotti is basically a ravioli where you fold over the pasta instead of putting filling between two sheets of pasta. The filling of butternut squash is these agnolotti gives this recipe a hint of sweetness, which I absolutely love. It cuts through the richness of the sage brown butter sauce.
The agnolotti only take 3-5 minutes to cook. I only cooked mine for 3 minutes. You want to be careful on how long you boil them because they can burst. Make sure to save at least ¼ cup of the pasta water for later.
The kale should be nice and wilted about now (5-7 minutes). You add the garlic and cook another minute until fragrant. You’ll then remove the kale mix from your pan.
Onto our sauce! You’ll melt the butter and then add the sage and walnuts. Careful that you watch your butter so it doesn’t burn. Brown butter is yum. Burnt butter is…well disgusting. After 1-2 minutes, you’ll stir in the agnolotti, kale mixture, and ¼ cup of the pasta water. You’ll turn your pan on high and stir until the liquid reduces by half.
After, you add in the garlic herb butter that was sent to you and half of the parmesan cheese. You’ll season with salt and pepper. Once all that is combined, you’re done! How simple is that? You just sprinkle the rest of the parmesan on top.
Would I order this again?
Absolutely! This is actually the second time I ordered it. The first recipe came with pine nuts. I definitely preferred the pine nuts to the walnuts. I think it just worked better with the sage.
This recipe gave me a whole new appreciation for butternut squash and now I look for it on menus and in grocery stores! What’s your favorite fall ingredient? Leave it in the comments below and don’t forget to subscribe to our newsletter for more recipes, reviews, and more! Thanks for stopping by!
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