5.5oz. (154 g) plus 2 Tbsp. (30 g) Black & Bolyard® Red Chili Brown Butter
1Medium Butternut Squash, (roughly 2 C) Peeled and Seeded
6oz. (170 g) Raw Shelled Pistachio
1chunk Grana Padano Cheese
Salt to taste
Bring a large pot of water to a boil. Season the water liberally with salt.
Heat a small saute pan over medium-low heat. Add pistachios to the pan and toast stirring often until they just begin to get light brown in color. Roughly chop and set aside.
Peel and seed squash. *Reserve seeds to toast and then toss in your choice of Black & Bolyard™ Brown Butter for another snack!
Preheat the oven to 425 degrees Fahrenheit. Dice the squash into ½” cubes. Toss in a large mixing bowl with the 2 Tbsp. of melted Black & Bolyard® Red Chili Brown Butter and kosher salt to taste. Place on a baking sheet lined with parchment paper and roast squash for 8-10 minutes until cooked just through but still toothsome.
Cut the Radicchio in half and then in half again. Slice thinly and reserve.
Drop 8 oz. of pasta into the boiling salted water and stir occasionally to prevent sticking.
Simultaneously, Melt the 5.5 oz. of Black & Bolyard® Red Chili Brown Butter in a large pan. Add the sliced Radicchio, stir and wilt down for 1 minute.
Add the cooked squash to the pan and warm through.
Add the toasted pistachios.
When the pasta is still al dente, remove from the boiling water and add to pan with a few splashes of the pasta water. Cook for another minute to meld the components.
Taste for seasoning and transfer to bowls. With a microplane or semi-fine cheese grater, grate a generous amount of Grana Padano over the top of the pasta. Dig in right away!
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