Print
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
Level:
Easy

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.

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