Cook the Book Fridays: Pasta with Cabbage, Winter Squash and Walnuts from Everyday Dorie

Close up of Pasta with Cabbage, Winter Squash and Walnuts from Everyday Dorie on eatlivetravelwrite.comThis week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and is exactly the sort of thing I might come up with when I’m cooking on a night when there’s “nothing to eat!”

Dorie says:

Some dishes take days of planning and some just pop into your head while you’re fretting that there’s nothing in the house for dinner. This was such a dish. I’d left planning to well after the last minute, so I had to scramble and make do with whatever I could forage in the fridge. It turned out there were hunks of cabbage and squash and a piece of Parmesan. Since there’s always pasta, there was dinner, a scrambler’s dinner that turned into a dish worthy of being made “on purpose.”

The secret to the dish’s flavor is the vinegar. Cider vinegar is best, but again, this is a pickup dinner, so pick up what you’ve got. Just make sure to cook it down so that you get its flavor, not its bite. Oh, and there’s another surprise ingredient: dried cranberries — there for tartness, color and chew.

One Pot Pasta with Cabbage, Winter Squash and Walnuts from Everyday Dorie on eatlivetravelwrite.comIn Dorie-style, I used what *I* had on hand which happened to be frozen butternut squash chunks (bought for another recipe) and frozen kale. I don’t know about you but buying a huge cabbage for a little bit to put in a soup isn’t something I want to do – then I’ve got MORE leftovers (and cabbage-y ones at that!). I’m SURE Dorie wouldn’t mind!

This was a great combination actually – unlikely but it all somehow worked together! Really enjoyed this and will make a version of it again sometime. That said, I have found a few of the recipes in Everyday Dorie a little more involved than I’d expect/ want for weeknights. I simplified the steps with this one to cook everything in the one pan (except the pasta) – if you have pre-cut squash and frozen greens, it definitely makes this a simpler recipe. I pan fried the squash until it was starting to colour, then added the kale, then the pasta and the rest of the ingredients (rather than cooking everything separately and adding them back into the pan later). But one thing’s for sure, there’s a LOT of inspiration! So many great ideas and flavour combinations!

A plate of Pasta with Cabbage, Winter Squash and Walnuts from Everyday Dorie on eatlivetravelwrite.comGet the recipe for Pasta with Cabbage, Winter Squash and Walnuts on page 232 of Everyday Dorie or here.

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Buy Everyday Dorie on Amazon (this link should bring you to the Amazon store closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!


Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.


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9 thoughts on “Cook the Book Fridays: Pasta with Cabbage, Winter Squash and Walnuts from Everyday Dorie”

  1. I love your colors and glad you liked it. It did not go so well in my household, but a great idea for clearing out the fridge.

  2. Agree with everything you say, Mardi. Of the two pasta recipes we’ve made this month, this comes in second. For me, despite the cider vinegar, it just needed more of a flavor boost. I do think I overcooked the squash. It was a bit mushy by the time it got to the plate. I also shortened the steps.

  3. We were on the same page regarding the involvement for a weeknight meal. This got mixed review in my family so I don’t think I will make it again. Yours came out a lot more colorful than mine.

  4. Actually when I saw your comment about using kale, I decided to go that route. I dislike cabbage, but kale is a favorite, and it worked well here. I really enjoyed this recipe and I’m sure we can certainly make plenty of variations with what’s in the fridge.

  5. i’m sad so many didn’t really care for this one–i loved it! would inhale your bowl, too– it looks awesome (and i think the dark green from the kale makes it more visually appealing than a paler cabbage).


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