Sautéed Squash and Purple Cabbage
Leaving the skins on the squash results in a pretty presentation, especially if you use kabocha squash, with its characteristic green skin with creamy white streaks. However, since the skins are too tough to be edible, you can peel the squash if you prefer.
- 2 Tbs. olive oil
- 1 winter squash, such as acorn or kabocha, seeded and cut into 1-inch (2.5-cm) wedges
- 1 shallot, thinly sliced
- 2 garlic cloves, minced
- 1/4 cup (2 fl. oz./60 ml) balsamic vinegar
- 1/4 cup (2 fl. oz./60 ml) chicken stock
- 1/2 small red cabbage, cut into 1-inch (12-mm) wedges
- 2 Tbs. pomegranate seeds
- Kosher salt and freshly ground pepper to taste
In a large nonstick sauté pan over medium-high heat, warm the olive oil. Working in batches as necessary, add the squash in a single layer and sauté, turning once, until tender, 5 to 7 minutes. Transfer the squash to a platter and set aside.
In the same pan over medium heat, add the shallot and garlic and cook until the shallot is translucent, 1 to 2 minutes. Add the vinegar and chicken stock and deglaze the pan, stirring to scrape up any bit from the bottom of the pan. Place the cabbage wedges in pan, cover and cook, turning once, until the cabbage is tender, 3 to 4 minutes. Transfer the cabbage to the platter with the squash and set aside.
Increase the heat to medium-high and continue cooking until the vinegar-stock mixture in the pan is reduced by half, 1 to 2 minutes.
Drizzle the squash and cabbage with the reduced vinegar mixture and sprinkle with the pomegranate seeds. Season with salt and pepper to taste and serve immediately. Serves 6 to 8.