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Cabbage & Sage Pasta Fill 1 Created with Sketch.

with Roasted Acorn Squash & Hot Honey

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  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 790 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Sweet roasted acorn squash drizzled with red pepper-spiked honey perfectly contrasts our comforting penne, brimming with the warm, nutty flavors of fall.

fresh
ingredients
Cabbage & Sage Pasta with Roasted Acorn Squash & Hot Honey
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & roast the squash:
1 Prepare & roast the squash:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Wash and dry the squash; cut off and discard the ends. Carefully peel, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut side down. Roast, flipping halfway through, 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the squash roasts, cut out and discard the cabbage core; thinly slice the leaves. Peel and roughly chop the garlic. Pick the sage leaves off the stems; discard the stems and roughly chop. Grate the cheese on the small side of a box grater. In a bowl, combine the honey (kneading the packet before opening) and up to half the red pepper flakes, depending on how spicy you’d like the dish to be.

Cook the pasta:
3 Cook the pasta:

While the squash continues to roast, add the pasta to the pot of boiling water. Cook 11 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cook the cabbage:
4 Cook the cabbage:

While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced cabbage and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped sage and as much of the remaining red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Turn off the heat and season with salt and pepper to taste.

Finish the pasta:
5 Finish the pasta:

While the squash continues to roast, add the 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. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste.

Finish the squash & plate your dish:
6 Finish the squash & plate your dish:

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.) Garnish the finished pasta with the remaining grated cheese. Serve with the finished squash on the side. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare & roast the squash:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Wash and dry the squash; cut off and discard the ends. Carefully peel, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut side down. Roast, flipping halfway through, 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the squash roasts, cut out and discard the cabbage core; thinly slice the leaves. Peel and roughly chop the garlic. Pick the sage leaves off the stems; discard the stems and roughly chop. Grate the cheese on the small side of a box grater. In a bowl, combine the honey (kneading the packet before opening) and up to half the red pepper flakes, depending on how spicy you’d like the dish to be.

Prepare the remaining ingredients:
Cook the pasta:
3 Cook the pasta:

While the squash continues to roast, add the pasta to the pot of boiling water. Cook 11 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

4 Cook the cabbage:

While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced cabbage and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped sage and as much of the remaining red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Turn off the heat and season with salt and pepper to taste.

Cook the cabbage:
Finish the pasta:
5 Finish the pasta:

While the squash continues to roast, add the 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. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste.

6 Finish the squash & plate your dish:

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.) Garnish the finished pasta with the remaining grated cheese. Serve with the finished squash on the side. Enjoy!

Finish the squash & plate your dish: