Pumpkin stewed in cream with crushed noodles

Ingredients:

• 3 cups bottle gourd, diced (about 450 g)
• 340 g lasagna noodles, broken into large pieces
• 4 cups small kale
• 2 tbsp. l. olive oil
• 12 sage leaves (6 whole, 6 chopped)
• 2 small shallots, thinly sliced
• 1 cup heavy cream
• 0.5 tbsp. grated parmesan

Preparation:

1. Bring a large saucepan of salted water to a boil. Heat a large skillet over medium heat and add the olive oil. Add the whole sage leaves and cook until crisp, 30 seconds to 1 minute. Transfer with a slotted spoon to paper towels and season with salt.
2. Add the squash and shallots to the skillet and cook, stirring occasionally, until golden brown, 3-4 minutes. Add the chopped sage and season with 1/2 teaspoon salt and freshly ground black pepper to taste. Add 1 cup boiling water and the heavy cream and bring to a simmer. Cook until the squash is tender and the sauce has reduced by half, 8-10 minutes.
3. Meanwhile, add the broken lasagna noodles to the boiling water and cook, stirring frequently, until tender, about 12 minutes. Set aside 1 cup of the pasta water and discard the remaining water.
4. Add the noodles and cabbage to the skillet with the squash and toss to coat, adding more of the pasta cooking water if the noodles look dry. Remove from heat, add 1/4 cup grated Parmesan, and toss to coat.
5. Divide the pumpkin noodles among bowls. Sprinkle with crispy sage leaves and the remaining 1/4 cup Parmesan.