Winter Squash and Cabbage with Walnuts

Chef Jim Dixon, the cook behind http://realgoodfood.com/

I've made this using cubes of a SIMPLE winter squash (cut about 1/2 inch, cook in oil until brown and slightly tender), but I like it better like this.

To get started toast a handful of walnuts, chop coarsely, and set aside.

Cook a couple of cups of grated SIMPLE winter squash (like Silver Bell, Sunshine, green kabocha, Winter Sweet, Sweet Meat) and a good pinch of fairly hot olive oil until it starts to brown.

Add a sliced red onion and a couple cloves of chopped garlic, cook until it softens, then add about a quarter head of chopped green cabbage. Sage and squash are a classic combination, so add 6-8 fresh sage leaves that you've chopped.

When the vegetables are tender, remove the pan from the heat and stir in a tablespoon or two of red wine vinegar, the walnuts, and about 3 tablespoons of grated Parmigiano Reggiano. Grind some black pepper over it, too.

You can eat this as a vegetable side or toss it with some shaped pasta. 

  If you can find one, make this recipe with the lovely Silver Bell! Other SIMPLE squash will work also.       

If you can find one, make this recipe with the lovely Silver Bell! Other SIMPLE squash will work also.