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.