Herb-Roasted Cabbage and Squash

Never roasted cabbage?  It’s definitely time to try!  While this is a tasty side-kick to most any meal – it also goes great solo over grains for a simple meal (an earthy mix of millet and buckwheat is particularly well-suited for that purpose).

Yield: 4 servings as a side, 2 servings as a main

What you need:

  • 1 small head of cabbage, cored and cut into 8 equal wedges (chop the head in half, each half in half, and then the quarters in half again)
  • 1/4 of a medium-sized dry-fleshed winter squash (kabocha or red kuri), sliced into wedges about 1” thick at the widest point
  • 1-1/2 tablespoons sunflower or olive oil
  • 1/2 teaspoon Herbes de Provence
  • 1/4 to 1/2 teaspoon dried dill weed
  • 1 small clove of garlic, pressed

What you do:

  1. Preheat the oven to 375F.
  2. In a small glass, whisk together the oil, herbs and garlic.  Set aside.
  3. Artfully arrange the cabbage and squash in a 9”x13” baking dish in a single layer.  Drizzle with the oil mixture from the glass and use a small basting brush to coat all the veggies evenly.
  4. Roast for 45 minutes.  The cabbage should be cooked through and looking toasty in a few places.  DSCN1157
  5. Serve immediately.

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