This fall/winter, I'm in love with trying all the various squashes and beautiful pumpkins out there. I wanted a simple yet delicious recipe that offers a contrast of textures and a balance of sweet and salt. This recipe is inspired by my Peppered Cauliflower recipe recipe but this time I decided to add two contrasting veggies. You'll simply love this fun and mouth watering way to eat some seasonal goodies.
- Peel and cut the squash into inch pieces. Add to a big bowl with cabbage.
- To the bowl, add the oil, garlic, salt and peppers. Toss vigorously so that all the veggies are covered thoroughly.
- Bake in oven at 350F for 15 minutes or until the squash is soft.
- Serve hot as a side or with a bowl of soup.