Autumn Pasta with Red Chili Brown Butter


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


  1. Bring a large pot of water to a boil. Season the water liberally with salt.
  2. 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.
  3. Peel and seed squash. *Reserve seeds to toast and then toss in your choice of Black & Bolyard™ Brown Butter for another snack!
  4. 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.
  5. Cut the Radicchio in half and then in half again. Slice thinly and reserve.
  6. Drop 8 oz. of pasta into the boiling salted water and stir occasionally to prevent sticking.
  7. 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.
  8. Add the cooked squash to the pan and warm through.
  9. Add the toasted pistachios.
  10. 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.
  11. 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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Black & Bolyard Brown Butter is my ultimate solution for preparing meals outside my restaurants. On my day off, I want to cook with very little effort, yet still create quick delicious food. Black & Bolyard Brown Butter saves time and delivers the taste of fine dining dishes at home.

Thitid ‘Ton’ Tassanakajohn
Chef & Owner, Le Du, Baan, and Backyard by Baan
Top Chef Thailand Judge

Black & Bolyard Brown Butter makes adding incredible flavor and texture to the simplest of dishes a breeze. Their brown butter is easily approachable for the home cook and incredibly efficient for the renowned Chef. Brown butter offers a unique flavor profile that is tough to perfect - it’s not easy to make as proper technique and precision must be applied. I use brown butter on everything from morning oats, to salad dressing, to finishing a ribeye fresh off the grill.

Michael Chernow
Founder, Seamore’s
Co-Founder, The Meatball Shop and Wellwell

I’m always looking at ways to expand flavor without adding more ingredients. In the kitchen, we roast, reduce, dehydrate, pickle and ferment to unlock the hidden potential of a singular ingredient. Black & Bolyard has done this masterfully with their brown butter. You can taste the quality of the butter and the technique that has gone into the process of slowly and deeply toasting the milk solids. From melting the Red Chili Brown Butter onto a piece of grill-kissed Spanish mackerel, to folding some Fresh Bay Leaf Brown Butter into a pastry cream to fill sweet and savory doughnuts, or even just a spread of the Original on a perfect piece of fresh sourdough, Black & Bolyard is your best chance at achieving maximum flavor.

Ilan Hall
Chef & Owner, Ramen Hood
Top Chef Winner Season 2

Black & Bolyard Brown Butter can be utilized right out of the jar in more ways than one could imagine, from the middle of Summer straight through Winter. I use it to add complexity to the flavor of the freshest vegetables or heighten the richness of the simplest seafood. It creates magic with the most humble ingredients, transforming them into a world-class dish.

Benjamin Ing
Head Chef, Noma