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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