Pumpkin, Penne and Cabbage (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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 |
Directions:
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. Roast to tender and brown at the edges.
3. 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.
4. Melt the butter in small pan over medium heat, add the sage and fry the leaves to crisp. Remove to a towel, and then crumble the leaves. Lightly brown the butter.
5. 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.
6. To reheat, bake at 375 degrees F, loosely covered with foil. Then top with a little cheese, and broil to crisp up the edges.
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