Pumpkin, Penne and Cabbage

Name: Pumpkin, Penne and Cabbage
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 6 Tbsps butter; 473 milliliters chicken stock; 18 fresh sage leaves; 454 grams white/green cabbage, cut into fat julienne; 6 servings Freshly grated nutmeg; 237 milliliters freshly grated Parmigiano-Reggiano, plus some for topping; 454 grams penne; 6 servings Freshly ground pepper; 1 pinch A of saffron threads; 6 servings Salt; 1 medium butternut squash, or 1 small cooking/sugar pumpkin, peeled and cut into bite-size pieces

Pumpkin, Penne and Cabbage might be just the main course you are searching for. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 565 calories, 21g of protein, and 19g of fat each. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of butter, nutmeg, sage leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil. Arrange the squash on a baking sheet and spray with the cooking spray to lightly coat; season with salt, pepper and a little nutmeg. Roast to tender and brown at the edges.

Ingredients you will need

Cooking Spray

Nutmeg

Pepper

Squash

Water

Salt

Equipment you will use

Baking Sheet

Oven

Pot

Place the saffron in the chicken stock in a medium pot and add the cabbage. Bring to a low boil, then reduce the heat to a simmer. Cook the cabbage to very tender, about 20 minutes. Melt the butter in small pan over medium heat, add the sage and fry the leaves to crisp.

Ingredients you will need

Chicken Stock

Cabbage

Saffron

Butter

Sage

Equipment you will use

Frying Pan

Pot

Remove to a towel, and then crumble the leaves. Lightly brown the butter. Boil the pasta in salted water to al dente, reserve 1/2 cup starchy water, then drain. Toss the pasta with the starchy water, squash, cabbage and stock, browned butter, crumbled sage and cheese. Toss for 2 minutes to absorb the sauce, then place in casserole and cool. Store for a make-ahead meal. To reheat, bake at 375 degrees F, loosely covered with foil. Then top with a little cheese, and broil to crisp up the edges.

Ingredients you will need

Cabbage

Butter

Cheese