Stuffed Winter Squash With Sesame Cabbage

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.

Cooking Method: Baking

Cuisine: American

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 211.5

Dietary: Vegan

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

1
Preheat the oven to 375°F (190°C). Lightly oil a large baking sheet.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.
8
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.
9
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.
10
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.

Read it online: https://www.chefs-mate.com/recipe/stuffed-winter-squash-with-sesame-cabbage/