Butternut Squash Gnudi with Kale, Parmesan, and Pepitas

Name: Butternut Squash Gnudi with Kale, Parmesan, and Pepitas
Ingredients: 2½ pounds, butternut squash, peeled, halved, seeded, and sliced ¼ inch thick; 1½ ounces, Parmesan cheese, grated fine (¾ cup); 3 tablespoons plus 1 teaspoon, egg white powder; 3 tablespoons, unsalted butter, cut into 4 pieces; 2 tablespoons plus 2 teaspoons, tapioca starch; 1 teaspoon, kosher salt; 2 tablespoons, vegetable oil; 1 pound, kale, stemmed and chopped; 2 tablespoons, water; 2 tablespoons, unsalted butter; 2 , garlic cloves, minced; 1 teaspoon, sherry vinegar; , Kosher salt and pepper; 3 tablespoons, unsalted butter; 2 tablespoons, fresh sage leaves, chopped fine; , Kosher salt and pepper; 2 tablespoons roasted, salted, pepitas; Finely grated, lemon zest for serving; , Parmesan cheese, shaved with vegetable peeler, for serving; , Extra-virgin olive oil for serving

Main Courses
Vegetables

By Tim Chin

Just in time for fall—and way better than a pumpkin-spice latte.

SERVES 4

Butternut Squash Gnudi with Kale, Parmesan, and Pepitas

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