Pumpkin, Penne and Cabbage

1. 1

   Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil.

2. 2

   Arrange the squash on a baking sheet and spray with the cooking spray to lightly coat; season with salt, pepper and a little nutmeg.

3. 3

   Roast to tender and brown at the edges.

4. 4

   Place the saffron in the chicken stock in a medium pot and add the cabbage.

5. 5

   Bring to a low boil, then reduce the heat to a simmer.

6. 6

   Cook the cabbage to very tender, about 20 minutes.

7. 7

   Melt the butter in small pan over medium heat, add the sage and fry the leaves to crisp.

8. 8

   Remove to a towel, and then crumble the leaves.

9. 9

   Lightly brown the butter.

10. 10

    Boil the pasta in salted water to al dente, reserve 1/2 cup starchy water, then drain.

11. 11

    Toss the pasta with the starchy water, squash, cabbage and stock, browned butter, crumbled sage and cheese.

12. 12

    Toss for 2 minutes to absorb the sauce, then place in casserole and cool.

13. 13

    Store for a make-ahead meal.

14. 14

    To reheat, bake at 375 degrees F, loosely covered with foil.

15. 15

    Then top with a little cheese, and broil to crisp up the edges.

* Per serving · 4 servings · Values may vary.