Makes 4 to 6 servings


  • Kosher salt
  • 1/3 cup pine nuts
  • 2 Tbsp. extra-virgin olive oil
  • 3 cups 1/2" cubes peeled butternut squash (from 1 small squash)
  • 2 Tbsp. finely chopped sage leaves
  • 1/2 small red onion, finely chopped (about 3/4 cup)
  • 2 Tbsp. apple cider vinegar
  • 1 (1/2-pound) bunch dark leafy greens, such as Tuscan kale or mustard greens, tough ribs removed and leaves chopped
  • 1/4 cup heavy cream
  • 1/4 tsp. ground black pepper


    Total time: 30 minutes

    Bring a large pot of salted water to a boil. Meanwhile, in a large, deep skillet, toast pine nuts over medium-high heat, stirring constantly, until golden brown and fragrant, 2 to 3 minutes. Transfer to a small bowl and set aside. In the skillet, heat oil over medium-high heat. Add squash and sage and cook, stirring occasionally, until golden brown and almost tender, 6 to 8 minutes. Stir in onion and cook 2 minutes more.

    Add pasta to pot and cook, stirring occasionally, until al dente, 8 to 10 minutes.

    Add vinegar to skillet and cook 30 seconds, scraping up any browned bits. Add greens and 1 tsp. salt, toss well, and lower heat to medium. Cook, tossing occasionally, until just wilted, about 2 minutes more. Remove from heat.

    Reserve 1/2 cup pasta water, then drain pasta. Add pasta to skillet with squash and greens, and toss to combine. Gently stir in cream, pepper, and salt to taste. Add a splash or two of reserved pasta water if desired. Then scatter pine nuts over top and serve.

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