Pumpkin, Penne and Cabbage

Name: Pumpkin, Penne and Cabbage
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: Salt; 1 medium butternut squash, or 1 small cooking/sugar pumpkin, peeled and cut into bite-size pieces; Olive oil cooking spray; Freshly ground pepper; Freshly grated nutmeg; A pinch of saffron threads; 2 cups chicken stock; 1 pound of white/green cabbage, cut into fat julienne; 6 tablespoons butter; 18 to 20 fresh sage leaves; 1 pound penne; 1 cup freshly grated Parmigiano-Reggiano, plus some for topping

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Level: Easy
Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 4 to 6 servings

Level: Easy
Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 4 to 6 servings

Ingredients

Salt

1 medium butternut squash, or 1 small cooking/sugar pumpkin, peeled and cut into bite-size pieces

Olive oil cooking spray

Freshly ground pepper

Freshly grated nutmeg

A pinch of saffron threads

2 cups chicken stock

1 pound of white/green cabbage, cut into fat julienne

6 tablespoons butter

18 to 20 fresh sage leaves

1 pound penne

1 cup freshly grated Parmigiano-Reggiano, plus some for topping

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil. Arrange the squash on a baking sheet and spray with the cooking spray to lightly coat; season with salt, pepper and a little nutmeg. Roast to tender and brown at the edges. Place the saffron in the chicken stock in a medium pot and add the cabbage. Bring to a low boil, then reduce the heat to a simmer. Cook the cabbage to very tender, about 20 minutes. Melt the butter in small pan over medium heat, add the sage and fry the leaves to crisp. Remove to a towel, and then crumble the leaves. Lightly brown the butter. Boil the pasta in salted water to al dente, reserve 1/2 cup starchy water, then drain. Toss the pasta with the starchy water, squash, cabbage and stock, browned butter, crumbled sage and cheese. Toss for 2 minutes to absorb the sauce, then place in casserole and cool. Store for a make-ahead meal. To reheat, bake at 375 degrees F, loosely covered with foil. Then top with a little cheese, and broil to crisp up the edges.