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Monday: Michael Strahan, Our ‘Burger Bash’ Competition & Carla Hall Throws Down Fries 3 Ways

Pappardelle with Autumn Pesto and Roast Squash

Serves 4


  • 1 small butternut squash, peeled and cut into bite-sized pieces 
  • All-natural cooking spray
  • Salt and pepper 
  • 1/8 teaspoon each, a sprinkle, ground cinnamon and cayenne pepper 
  • 2 to 3 cloves garlic, crushed 
  • About 1/3 cup toasted pine nuts, almonds or hazelnuts 
  • 5 to 6 cups Tuscan (flat) kale, stemmed 
  • Freshly grated nutmeg 
  • Juice of 1 lemon 
  • About 1/3 cup EVOO – Extra Virgin Olive Oil
  • 1/2 cup Pecorino Romano cheese 
  • 1 pound pappardelle

Preheat oven to 425°F. 
Arrange squash on a baking sheet and spray lightly with cooking spray. Season with salt, pepper, cinnamon and cayenne. Roast 20-25 minutes until tender and brown at edges.
Bring a large pot of water to a boil for the pasta.
Place garlic and nuts in food processor and pulse to finely chop. Add kale in batches and pulse to finely chop. Add salt, pepper and a few grates of nutmeg. Add the lemon juice to processor bowl. Stream in EVOO, about 6-8 tablespoons, until a thick sauce forms. Transfer to a serving bowl and stir in Pecorino. 
Salt water and cook pasta to al dente. Add 1 cup of starchy water to pesto just before draining pasta. Toss the pappardelle with the pesto sauce and starchy water for 1-2 minutes to coat. Taste to adjust seasoning. Combine pasta with roast butternut squash and serve with extra cheese at table.