Jan 17, 2024

Hasselback Butternut Squash with Roasted Cabbage

Hasselback Butternut Squash with Roasted Cabbage

Mustard Vinaigrette

4 clovesgarlic
2anchovy fillets (replace with 1 tsp. capers for a vegetarian dressing)
4 tsp.whole grain mustard
2 Tbs.sherry or apple cider vinegar
1/3 cupolive oil
½ tsp.salt

Blend all ingredients until emulsified.

2 largebutternut squash, peeled
2 med. headcabbage, cored and chopped into 1 ½ “ pieces
olive oil
salt and pepper
¼ cuppine nuts, toasted
½ bunchparsley, minced.

Heat your Wood Stone oven to a moderate temperature (between 400°F and 500°f) and turn your side flame to 3.

Cut the squash in half lengthwise and remove the seeds.  Place the squash, cut side down on a cutting board and make slits through the squash, without cutting through the squash completely.

Place the squash on a sheet tray, drizzle with olive oil, salt and pepper and place in the middle of your oven.  Bake until cooked through.  If the squash are getting too brown, you can double pan and/or cover the pan with aluminum foil.

When the squash has about 10 minutes left to cook, spread the cabbage out on sheet trays and drizzle with olive oil, salt and pepper.  Cook, stirring occasionally, until the cabbage is wilted with some browned pieces.

Toss the cooked cabbage with the vinaigrette and place it on a serving dish.  Top with the squash and drizzle with olive oil.  Top with the roasted pine nuts and some of the parsley.

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