Asian Sauteed Cabbage and Squash

Good with pork chops or poultry.

1 small-medium winter squash, peeled and cut into ½” cubes

2 Tbsp. light sesame or vegetable oil

¼ c. chopped onion

1 small-medium head cabbage, cored and cut into 1” wedges or squares

1 Tbsp. soy sauce, plus more if needed

1 tsp. toasted sesame oil

2-3 Tbsp. toasted sesame seeds

Saute the squash and onion until squash has begun to brown nicely, about 5-8 minutes. Add cabbage, cook 1 minute, then add ½ c. water. Cover and cook for about 10 minutes or until the squash is firm-tender. Check once or twice and add a little more water if needed. Add soy sauce, toasted sesame oil and seeds and toss until well combined. Serve warm.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#side