Fusilli with Butternut Squash, Pistachio, and Grana Padano

Fusilli with Butternut Squash, Pistachio, and Grana Padano


Makes 4 Servings
  • 8 oz. (100g) Dried Fusilli
  • 5.5 oz. (154g) plus 2 Tbsp. (30g) Black & Bolyard® Original Brown Butter
  • 1 Medium Butternut Squash, (roughly 2 C or 350g) Peeled and Seeded
  • 6 oz. (170g) Raw Shelled Pistachio
  • 1 Medium Radicchio
  • 1 chunk Grana Padano Cheese
  • Salt to taste


  1. 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® Original 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.
  2. Cut the Radicchio in half and then in half again. Slice thinly and reserve.
  3. Drop 8 oz. of pasta into the boiling salted water and stir occasionally to prevent sticking.
  4. Simultaneously, Melt the 5.5 oz. of Black & Bolyard® Original Brown Butter in a large pan. Add the sliced Radicchio, stir and wilt down for 1 minute.
  5. Add the cooked squash to the pan and warm through.
  6. Add the toasted pistachios.
  7. 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.
  8. 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!