-
1
Bring a large pot of generously salted water to a boil. Meanwhile, cut the squash in half and remove the seeds and strings (discard the seeds or clean and roast).
-
2
Thinly slice or cut into cubes (see headnote). You'll have about 2 lightly packed cups.
-
3
Warm 2 tablespoons of the oil in a large high-sided skillet, preferably nonstick, over medium-high heat. Toss in the squash, season with salt and pepper and cook, stirring, until it is almost tender, about 8 minutes. Stir in 1 tablespoon of the vinegar and cook until it is absorbed by the squash - this is quick. Add the honey and stir to coat, then scrape the squash into a bowl and set aside.
-
4
Cook the pasta according to package directions. About a minute before the pasta is ready, toss the dried cranberries into the pot. When the pasta is cooked, scoop out 1/4 cup of the cooking water and set aside, then drain the pasta, leaving a little water clinging to the strands.
-
5
Return the skillet to medium-high heat, add 1 tablespoon of the remaining oil, toss in the cabbage and season with salt and pepper. Cook, stirring, for a minute or two, then add the remaining 1 tablespoon vinegar and cook, stirring, until it is absorbed. Pour in the reserved pasta water and cook for a minute, then add the pasta and cranberries and stir it all around. Mix in the squash and the remaining 1 tablespoon oil. Taste for salt and pepper and see if you want to add a bit more oil.
-
6
Transfer to a warm bowl or leave the pasta in the skillet to serve, topped with the walnuts and Parmesan.
-
7
STORING: The dish is really best served as soon as it's made.
