Dienstag, 4. Oktober 2011

Squash and savoy cabbage with pasta

I wasn´t sure the combination would work, but we thought it did rather well. Fitted the autumnal day.

Squash and savoy cabbage

1 onion, chopped (actually, this is entirely optional)
3 tbsp oil
2 cloves garlic (always tastes lovely with squash)
1 medium onion/acorn/hokkaido squash or butternut, cubed (you would need to peel the bn but not the onion squash)
1 medium head savoy cabbage
salt and pepper to taste

Heat the oil and gently fry the onion. Add the garlic and gently fry that, too. Add the squash pieces and fry some more. Add the cabbage (you may have to do that in batches), continue stirring. Add salt and pepper and possibly a dash of water to get the cabbage fully cooked. Serve over farfalle with some ricotta, crumbled feta or parmesan, if you like.

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