This very quick and tasty recipe works well with a variety of winter greens. It's the perfect recipe to use up the lonely bag of kale hanging around in the back of the fridge.
When To Eat
We recommend eating this dish from September to December. Squash varieties are at in season during this time.
Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.
|Winter Cabbage||3 - 4 Handfuls (when chopped)||0.1|
|Olive Oil||2 Tablespoons||0.194|
This meal is around 84% less polluting than the average UK meal.
- Eating this recipe will save around 2.48 CO2e per person.
- That's equivalent to the emissions produced driving 20km in a modern car.
- Leaving the skin on chop the squash into 2 inch chunks. Cover with olive oil and salt. Place in an 200 degrees centigrade oven until soft and golden. This should take around 40 minutes.
- When the squash is cooked, remove from the oven and de-skin. Leave to one side.
- Place the pasta in a pan of salted boiling water and cook as per the packet's instructions.
- Whilst the pasta is cooking. Thinly slice the onion and crush the garlic. Fry garlic and onion in a shallow pan over a medium head. Cook until the onion are soft and see-through.
- Add the reserved squash to the pan, closely followed by the white wine. Mix the squash, onion and wine together with a wooden spoon. Cook for a further few minutes until the wine has reduced.
- Add the loosely chopped cabbage, we've used garden grown Cavolo Nero here, to the squash and pour over a little of water from the cooking pasta. Cook until the cabbage starts to wilt.
- Once the pasta is cooked drain the penne and add to the vegetable mixture. Stirring the squash sauce over the pasta. Serve immediately.