Hasselback Butternut Squash with Roasted Cabbage
Mustard Vinaigrette
| 4 cloves | garlic |
| 2 | anchovy fillets (replace with 1 tsp. capers for a vegetarian dressing) |
| 4 tsp. | whole grain mustard |
| 2 Tbs. | sherry or apple cider vinegar |
| 1/3 cup | olive oil |
| ½ tsp. | salt |
Blend all ingredients until emulsified.
| 2 large | butternut squash, peeled |
| 2 med. head | cabbage, cored and chopped into 1 ½ “ pieces |
| olive oil | |
| salt and pepper | |
| ¼ cup | pine nuts, toasted |
| ½ bunch | parsley, 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.
