INGREDIENTS

INSTRUCTIONS

SERVINGS LACTO  With its trio of hearty vegetables, this dish captures
the flavors and  colors of the harvest season.  Preheat oven to 375 F.
Cut squash in half and place cur 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.  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.  Meanwhile, 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. Add cooked cabbage, leeks and fennel and toss gently.
Pour  squash and brown butter over pasta. Garnish with chopped parsley
if  desired.  PER SERVING: 330 CAL.; 7G PROT.; 14G TOTAL FAT (6G SAT.
FAT); 43G  CARB.; 23MG CHOL; 25MG SOD.; 8G FIBER  Converted by
MC_Buster.  By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999.
Recipe by: Vegetarian Times, March 1999, page 27  Converted by
MM_Buster v2.0l.

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