Roast thick rounds of squash until deeply caramelized and meltingly tender for a healthy and hearty main course.
Ingredients
1-2 butternut squash
1/2 tsp herbs de provence (optional)
1/2 cup red wine or sherry vinegar
1 orange, zest and juice
1/2 cup olive oil
1 lb red beans, cooked in plain water until tender
1 head napa cabbage
1 bunch parsley
Method
Heat oven to 350F
Cut the peeled squash into 3/4 inch thick rounds down the neck and seed cavity. Remove the seeds from the center of the cavity (using a round cookie cutter or paring knife is the easiest way)
Toss the squash rounds with a big glug of olive oil, pinch of salt, and the herbs de provence if using
Transfer to a foil-lined baking sheet and roast until tender and golden brown, about 35 minutes
Meanwhile combine the vinegar, orange zest, juice, olive oil, and a big pinch of salt
Dress the cooked beans and let the beans cool to room temperature in the dressing
Cut the cabbage thinly and dress with the marinated beans
Add the chopped parsley to the cabbage salad
Remove the squash from the oven and transfer to a serving platter
Top the squash with the cabbage-bean salad and serve