Butternut Squash and Radicchio Pappardelle

Ingredients

• ¾ pound radicchio
• 1 pound butternut squash
• ¹/₃ cup pine nuts
• 2 tablespoon olive oil
• ½ stick unsalted butter
• 1 (8-to 9-ounces) package pappardelle (preferably egg pasta)
• ½ cup coarsely grated ricotta salata or Parmigiano-Reggiano

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. Add squash to skillet and cook over medium heat, stirr...

View full recipe at Epicurious