Foodie Fridays: Red Cabbage and Delicata Squash

This is the time of year to cook winter squash, and since I have never cooked or eaten a delicata squash before, I decided to give it a try.  I was especially intrigued by this variety of squash because the rind turns soft and is edible after cooked.  I found a recipe that combined this squash with red cabbage on a website called The Good Eats Company.  The only thing I changed was to use cinnamon instead of white pepper in the red cabbage.  I served this side dish with cheddar cheese pierogis (available in the frozen food section of the supermarket) and enjoyed it.  Next time I will add more seasoning to the squash (I only used a light sprinkling of salt and it could have used more) and might even brush the slices with some maple syrup just after they come out of the oven for more flavor, but I will definitely make delicata squash again!

Red Cabbage and Delicata Squash

2 T. olive oil
1 delicata squash
salt and pepper to taste
¾ C. finely diced red onion
8 C. (about 2 lbs.) finely shredded red cabbage
1/2 tsp. cinnamon
2 T. light brown sugar
3 T. red wine or apple cider vinegar

Cut the ends off of the squash and cut it in half lengthwise.  Scrape out the seeds.  Slice into 1/2- inch crescents.  On a large baking sheet, toss with 1 T. olive oil and season generously with salt and pepper.  Spread out the slices.  Bake at 400 degrees for 15 minutes and set aside. 

In very large sauté pan, combine the red onion with 1 T. olive oil over medium-high heat.  When the onion begins to sizzle, turn the heat to medium and stir frequently until it begins to turn translucent and tender, about 10 minutes (adjust the heat to prevent browning).

Add the red cabbage with 1 tsp. salt and 1 C. water, using tongs to coat well.  Cover the skillet on high heat and bring to a boil.  Cook over medium heat for about 10 minutes or until the cabbage is mostly tender.  Add the cinnamon, sugar, and vinegar, tossing well, and cook, covered, another 5-10 minutes, adjusting the heat as necessary to prevent scorching (add a touch of water if it looks dry).

Top the cabbage in a serving platter with the roasted squash. May be served warm or at room temperature.  Serves 8.