½ lb Pasta
2 cloves Garlic, roughly chopped
1 Acorn Squash
1 bunch Sage
2 Tbs Butter
Olive Oil
1 oz Parmesan Cheese, grated
1 Tbsp Honey
¼ tsp Red Pepper Flakes
½ lb Green Cabbage, thinly sliced
Salt & Pepper
Preheat oven to 450°F. Heat a medium pot of salted water to boiling. Cut off and discard the ends of the squash. Peel squash, leaving alternating strips of skin intact. Halve lengthwise; scoop out pulp and seeds. Coat with olive oil, salt and pepper and arrange cut side down on sheet pan. Roast, flipping halfway through, 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven. To make the hot honey, in a bowl, combine the honey and red pepper flakes, depending on how spicy you’d like the dish to be. While the squash continues to roast, cook the pasta al dente reserving ½ C of the pasta cooking water, drain thoroughly. While the pasta cooks, in a large pan heat a drizzle of olive oil on medium-high until hot. Add cabbage and garlic; season with salt and pepper. Cook, stirring occasionally, until slightly softened. Add sage and as much of the remaining red pepper flakes as you’d like; season with salt and pepper. Add cooked pasta, butter, half the grated cheese, and half the reserved pasta cooking water to the pan of cooked cabbage; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly coated. Turn off the heat and season with salt and pepper to taste. Drizzle the roasted squash with the hot honey. (If the honey seems too thick, before drizzling, stir in enough warm water to achieve your desired consistency.) Serve the finished pasta with the finished squash. Garnish the pasta with the remaining grated cheese. Enjoy!