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Butternut Squash and Radicchio Pappardelle
- 1/2 stick unsalted butter
- 2 tablespoon olive oil
- 1/3 cup pine nuts
- 1 pound butternut squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
- 3/4 pound radicchio, cored and thinly sliced
- 1 (8-to 9-ounces) package (preferably egg pasta), broken into large pieces
- 1/2 cup coarsely grated ricotta salata or Parmigiano-Reggiano (1 ounce)
Directions:View on Epicurious
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