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from Gourmet, January 2009
½ stick unsalted butter
2 tbsp olive oil
1/3 cup pine nuts
1 lb butternut squash, peeled and cut into ½-inch cubes (about 2 ½ cups)
3/4 lb radicchio, cored and thinly sliced
1 (8- to 9-oz) package pappardelle (preferably egg pasta), broken into large pieces
1/2 cup coarsely grated ricotta salata (you can substitute Parmigiano-Reggiano)
Begin by melting the butter in a 12-inch heavy skillet over medium heat, then continue to cook until it turns golden-brown, about 2 minutes. Add the oil and nuts, cook until nuts are golden, stirring occasionally, 1 to 2 minutes. Transfer the nuts to plate with a slotted spoon.
Add squash to the skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add the radicchio and ½ tsp each of salt and pepper. Cook, stirring, until wilted and just tender, about 3 minutes.
Meanwhile, cook pappardelle in boiling salted water until al dente. Reserve 1 cup pasta water, then drain pasta. Add pasta to radicchio mixture with ½ cup cooking water. Toss together over low heat until heated through, 1 to 2 minutes. Add more cooking water to moisten as necessary.
Serve topped with nuts and (generous amounts of) cheese.