Butternut Squash and Radicchio Pappardelle

Ingredients

• 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 pappardelle (preferably egg pasta), broken into large pieces
• 1/2 cup coarsely grated ricotta salata or Parmigiano-Reggiano (1 ounce)

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