Pumpkin, Penne and Cabbage Recipe

Name: Pumpkin, Penne and Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil.
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
Roast to tender and brown at the edges.
4
Place the saffron in the chicken stock in a medium pot and add the cabbage.
5
Bring to a low boil, then reduce the heat to a simmer.
6
Cook the cabbage to very tender, about 20 minutes.
7
Melt the butter in small pan over medium heat, add the sage and fry the leaves to crisp.
8
Remove to a towel, and then crumble the leaves.
9
Lightly brown the butter.
10
Boil the pasta in salted water to al dente, reserve 1/2 cup starchy water, then drain.
11
Toss the pasta with the starchy water, squash, cabbage and stock, browned butter, crumbled sage and cheese.
12
Toss for 2 minutes to absorb the sauce, then place in casserole and cool.
13
Store for a make-ahead meal.
14
To reheat, bake at 375 degrees F, loosely covered with foil.
15
Then top with a little cheese, and broil to crisp up the edges.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pumpkin, Penne and Cabbage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin, Penne and Cabbage

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