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V Winter Squash and Cabbage with Toasted Sesame Seeds
2 teaspoons vegetable oil
1 teaspoon dark sesame oil
5 cups (1/2-inch) cubed peeled butternut squash (about 2 lbs.)
1 cup diced onion
8 cups coarsely cabbage
1/2 cup water
3/4 teaspoon salt
2 Tablespoons sesame seeds, toasted
1 Tablespoon low-sodium soy sauce (I use tamari)

Heat oils in large nonstick skillet over medium-high heat. Add squash and onion, sauté for 7 minutes or until lightly browned. Stir in cabbage, water, and salt; cover and cook 5 minutes or until tender. Stir in sesame seeds and soy sauce. Serve immediately.