1 small winter squash (butternut or acorn)

Salt and freshly ground pepper to taste

1 Tbsp olive oil

1 cup thinly sliced leeks (white and pale green parts)

1 cup thinly sliced fennel bulb

2 cups thinly sliced red cabbage

1 Tbsp grated orange zest

3 Tbsp butter or margarine

3 Tbsp chopped fresh sage

1/2 cup red wine

12 oz. (360 g) dry fettuccine

Chopped fresh parsley for garnish (optional)
 

Makes 4 servings.
 

• Preheat oven to 375F (190C).
• Cut squash in half and place cut side down on a lightly oiled baking pan. Place in oven. 
• Pour about half-cup water into pan. Bake until squash is cooked but still has some firmness, about 50 minutes. 
• Set aside and cool. 
• Cut squash into bite-size pieces and season with salt and pepper.
• Bring large pot of salted water to a boil. When water boils, add pasta, stirring to prevent sticking. Cook pasta according to package directions, drain well and transfer to shallow serving bowl.
• Meanwhile, in medium skillet, heat oil over medium heat. Add leeks and fennel and cook, stirring occasionally, until slightly softened, about 10 minutes. 
• Add cabbage and orange zest and cook until softened. Season with salt. Keep warm.
• In another large skillet, melt butter over medium heat. Add sage and cook until the butter turns brown. 
• Add wine and simmer 3 or 4 minutes. Stir in squash. Set aside and keep warm.
• Add cooked cabbage, leeks and fennel to the pasta and toss gently. Pour squash and brown butter over pasta. Garnish with chopped parsley if desired.