Butternut and Cabbage Pasta
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. Cook 1-3 minutes, stirring often, until softened. Drizzle in honey and cook 30-45 seconds more, tossing gently to incorporate.
Last, lightly toss in the cooked pasta and walnuts; blend well and warm through. If you still need to thin the consistency a bit, add a splash more saved pasta water.
Serve with a garnish of Parmesan if desired.
Recipe created or adapted by Liz Talley, Urban Graze
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