This comforting dish combines the natural sweetness of roasted acorn squash with a savory, slightly nutty cabbage filling. The acorn squash is baked until tender, creating a perfect vessel for the stir-fried savoy cabbage mixture. The filling is elevated with toasted sesame seeds, dark sesame oil, and a touch of soy sauce for umami depth. Fresh parsley or cilantro adds a bright, herbal finish that cuts through the richness. It’s a vibrant, plant-based side dish that works beautifully for weeknight dinners or as a colorful addition to holiday tables. The combination of textures—creamy squash and crisp-tender cabbage—makes every bite satisfying. Simple ingredients come together to create a meal that feels both rustic and refined.
Stuffed Winter Squash With Sesame Cabbage
Description
This comforting dish combines the natural sweetness of roasted acorn squash with a savory, slightly nutty cabbage filling. The acorn squash is baked until tender, creating a perfect vessel for the stir-fried savoy cabbage mixture. The filling is elevated with toasted sesame seeds, dark sesame oil, and a touch of soy sauce for umami depth. Fresh parsley or cilantro adds a bright, herbal finish that cuts through the richness. It's a vibrant, plant-based side dish that works beautifully for weeknight dinners or as a colorful addition to holiday tables. The combination of textures—creamy squash and crisp-tender cabbage—makes every bite satisfying. Simple ingredients come together to create a meal that feels both rustic and refined.Directions
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Preheat the oven to 375°F (190°C). Lightly oil a large baking sheet.
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In a small dry skillet, toast sesame seeds over medium-low heat, stirring constantly, until golden and fragrant, about 5 to 8 minutes. Let cool and set aside.
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Cut acorn squash in half lengthwise and scrape out the seeds. Brush the hollowed centers lightly with 1/2 teaspoon of the sesame oil. Season with salt and pepper to taste.
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Place the squash halves cut-side down on the prepared baking sheet. Bake for 35 to 45 minutes, or until the flesh is tender when pierced with a fork.
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Meanwhile, in a large nonstick skillet, heat canola oil over medium-high heat. Add chopped onions and cook, stirring occasionally, until softened, about 5 to 10 minutes.
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Add the shredded cabbage and 1/2 teaspoon salt to the skillet. Reduce heat to medium, cover, and cook, stirring occasionally, until the cabbage is tender, about 10 minutes.
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Uncover and continue cooking, stirring occasionally, until the cabbage is deep golden brown, 10 to 20 minutes more. Add a splash of water if necessary to prevent scorching.
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Remove from heat. Season the cabbage mixture with soy sauce, pepper, and the remaining 1 1/2 teaspoons sesame oil. Stir in half of the fresh parsley (or cilantro) and half of the reserved toasted sesame seeds.
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Flip the roasted squash halves cut-side up and arrange one half on each plate. Spoon the cabbage mixture into the center of each squash half.
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Garnish with the remaining parsley (or cilantro) and sesame seeds. Serve immediately.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 211.5kcal
- % Daily Value *
- Total Fat 11.0g17%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 2593.0mg109%
- Total Carbohydrate 29.3g10%
- Dietary Fiber 10.3g42%
- Sugars 4.3g
- Protein 7.0g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
