Pumpkin, Penne and Cabbage

Ingredients

• 6 tablespoons butter 
• 2 cups chicken stock see 
• 18  sage leaves fresh
• 1 pound white/green cabbage cut into fat julienne
• 6 servings nutmeg freshly grated
• 1 cup parmigiano-reggiano freshly grated for topping
• 1 pound penne pasta 
• 6 servings pepper freshly ground
• 1 pinch saffron threads 
• 6 servings salt 
• 1 medium butternut squash peeled cut into bite-size pieces

Equipment

• frying pan
• baking sheet
• oven
• pot
• aluminum foil

Directions

1. Watch how to make this recipe.
2. 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.
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. Melt the butter in small pan over medium heat, add the sage and fry the leaves to crisp.
4. 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.