Ingredients

• I stick of unsalted butter

• 1 medium head radicchio, thinly sliced

• 4 tablespoons of olive oil

• 1/4 cup of chopped walnuts

• 4 cups of butternut squash cut into 1/2-inch cubes

• 1 package of pappardelle pasta, 9 oz

• 1/3 cup of grated Parmigiano-Reggiano cheese

Instructions

1. Melt butter in a 12 inch heavy skillet, until golden brown, about 2 minutes. add oil and squash to skillet and cook over medium heat. Cook until golden, approximately 6-8 minutes. Add radicchio and cook until wilted , about 30 minutes.

2. During this time, cook the pappardelle pasta in a pot of boiling salted water until al dente. Drain the pasta and save 1 cup of cooking water. Add the cooking water to the radicchio and add to the pasta. Cook over ow heat for 1-2 minutes.

3. Serve with walnuts and grated parmesan.