Cabbage & Sage Pasta with Roasted Acorn Squash & Hot Honey

Cabbage & Sage Pasta

with Roasted Acorn Squash & Hot Honey

40 MIN
2 Servings
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From the Test Kitchen

To make tonight’s pasta, we’re sautéing green cabbage with garlic and fresh sage before adding penne to the mix, for a dish brimming with comforting fall flavors. A side of sweet roasted acorn squash drizzled with red pepper-spiked honey perfectly contrasts our centerpiece. (The skin of your acorn squash is edible, so you’ll peel it only partially before roasting!)

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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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tips & techniques
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. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash. 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. To make the hot honey, 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 & serve your dish:
6 Finish the squash & serve 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.) Serve the finished pasta with the finished squash. Garnish the pasta with the remaining grated cheese. Enjoy!

Tips from Home Chefs

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. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash. 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. To make the hot honey, 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.

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 & serve 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.) Serve the finished pasta with the finished squash. Garnish the pasta with the remaining grated cheese. Enjoy!

Finish the squash & serve your dish:
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