Pumpkin, Penne and Cabbage

• 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.

salt, butternut squash, olive oil cooking spray, freshly ground pepper, nutmeg, threads, chicken stock, green cabbage, butter, sage, penne, topping

Taken from www.foodnetwork.com/recipes/rachael-ray/pumpkin-penne-and-cabbage-recipe.html (may not work)