Ingredients
½ lb winter squash, such as Delicata, Kabocha, acorn or butternut, scrubbed or peeled, as you like
¼ cup extra-virgin olive oil, divided
Fine sea salt and freshly ground pepper, to taste
2 Tbsp cider vinegar, divided
1½ tsp honey
½ pound Tagliatelli¼ cup dried cranberries
½ lb green cabbage, trimmed, cored and shredded (about 2 lightly packed cups)
¼ cup walnut pieces, toasted
Freshly grated Parmesan, for sprinkling
Directions
- Bring a large pot of generously salted water to a boil. Meanwhile, cut squash in half; remove the seeds and strings. Thinly slice or cut into cubes.
- Warm 2 Tbsp oil in a large high-sided skillet, preferably nonstick, over medium-high heat. Toss in squash, season with salt and pepper. Cook, stirring, until it is almost tender, about 8 minutes. Stir in 1 Tbsp vinegar; cook until it is absorbed by the squash — this is quick. Add honey, stirring to coat, then scrape squash into a bowl. Set aside.
- Cook pasta according to package directions. About a minute before the pasta is ready, add dried cranberries to pot. When pasta is done, scoop out ¼ cup cooking water and set aside. Drain pasta, leaving a little water clinging to the strands.
- Return skillet to medium-high heat, add 1 Tbsp oil. Add cabbage and season with salt and pepper. Cook, stirring, for 1-2 minutes, then add remaining 1 Tbsp vinegar. Cook, stirring, until it is absorbed. Pour in reserved pasta water; cook 1 minute. Add pasta and cranberries, tossing to combine. Mix in squash and remaining 1 Tbsp oil. Taste for salt and pepper and see if you want to add a bit more oil. Transfer to a warm bowl or leave the pasta in the skillet to serve, topped with the walnuts and Parmesan.
