Instructions: 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.

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