I wasn’t too sure if I would like the combination of these ingredients, but surprisingly, they were really good together.
For the winter squash I chose a butternut squash, something I really enjoy, and in place of cabbage, I went with kale instead. Unfortunately I did not have dried cranberries but used a few dried cherries.
Since I was cooking for one I only prepared 1/4 of the recipe, and even that was quite a lot of food. But, I love leftovers and this is perfect with a little pasta water that I saved to reheat it.
Many times when I cook pasta, (especially spaghetti, angel hair, linguine, etc.) I almost always have leftovers and I save some of the pasta water. It’s a perfect way to create a delicious leftover dish adding the veggies as in this recipe.
I added two make-up recipes from December.
First: Gingered-turkey meatball soup. Unfortunately, this recipe did not work for me, but it was interesting.
Second: Sweet and Smoky Roasted Carrots. These were so good and I loved the yogurt sauce, great for dipping.