1lb.acorn squashcut into wedges, along the natural indentations, seeds removed
4cups/12 oz. red cabbageshredded
1Tbsp.dark brown sugar
1Tbsp.apple cider vinegaror red wine vinegar
Bring a large pot of salted water to a boil. Cook the penne according to package directions. Drain and reserve.
Heat a grill pan over medium heat. Toss the squash with half the oil. Salt and pepper to taste. Place the squash flesh side down and grill for 5 minutes. Flip and cook 5 minutes on the other flesh side. Finally turn squash on the skin side and cook 3 minutes more. Check that the squash is done. A knife should go in easily. When cool enough to handle, dice the squash into bite-sized chunks. Add to the bowl with pasta.
Toss the cabbage with the remaining oil. Salt and pepper to taste. If using an indoor grill pan, place the cabbage directly on the pan. Use tongs to move it around and wilt (about 2 minutes). If using an outdoor grill, use a vegetable basket or just place the cabbage on a piece of foil directly on the grill and heat enough to wilt. Add to bowl with squash and pasta.
While the squash is cooking, whisk together the cinnamon, ground ginger, brown sugar and cider vinegar. Toss with other ingredients. Taste and adjust seasoning.