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November 14, 2019

Very tasty and satisfying.  Especially quick if you've cut your cabbage and squash in advance. A terrific chilly night dinner.  You could use another variety of winter squash, but I like the ease of cutting raw butternut for this recipe. 

Approx. ⅓ c. (5-6 oz.) spaghetti type pasta (I used spinach pasta in photo above)

1 Tbsp. butter

2 - 2½ c. thinly sliced or small cubed raw butternut squash

2 Tbsp. olive oil

2 shredded cabbage

1 ample Tbsp. apple cider vinegar

2 scant tsp. honey

¼ c. dried cranberries

¼ c. chopped walnuts

Shredded or grated Parmesan, optional

Cook pasta according to package directions.  Drain (save ¼ c. or so of the water) and toss with butter. 

While the pasta is cooking, saute squash over medium heat in the olive oil until just barely firm-tender, about 4-6 minutes, depending on your slice/cube size.

Add the apple cider vinegar, stir and allow squash to absorb it.  Mix in cabbage and cranberries. If it seems dry, add 1-2 Tbsp. of the saved pasta water....

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