BLUE GOOSE FARM ~ Nicktown, PA

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Grilled Acorn Squash & Red Cabbage over Pasta

1 box penne pasta

2 acorn squash, cut into wedges

2 T canola oil, divided

4 C red cabbage, shredded

½ t cinnamon

1 t ground ginger

4 T brown sugar

4 T apple cider (or red wine vinegar)

1 t thyme

 

Cut acorn squash into wedges along the natural indentations; remove seeds. While grill pan is heating over medium heat, cook pasta according to package directions; drain and reserve. Toss cabbage in half of the oil; salt and pepper to taste. Place in foil and set on grill; cook until wilted. Toss squash with remaining oil; salt and pepper to taste. Place squash flesh side down and grill for 5 minutes. Flip and cook the other flesh side for 5 minutes. Finally, turn squash on the skin and cook 3 minutes more. Check that squash is done –a knife should go in easily. When cool, cut into cubes. In a large serving bowl, add pasta, squash, and cabbage. Whisk together cinnamon, ground ginger, brown sugar, and cider; toss over other ingredients. Sprinkle top with thyme.