kabocha squash with herbs and cabbage

SERVES 2 TO 4 AS A SIDE I love black garlic and I use it often; it is an aged garlic with a very unique, fermented, funky sweetness (think balsamic vinegar meets roasted garlic) that is a really beautiful complement to the roasty, toasty flavors of fall. I like to add it to my stocks and soups all fall as well. I have been seeing it available at more and more stores, but you can definitely purchase it online, like I did—I accidentally ordered two pounds of it from SOS Chefs after eating a weed gummy. Well, I’ll certainly be set for a while!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

COOK: Preheat the oven to 450°F (230°C).

Step 2

Carefully cut the top and bottom off the kabocha squash and then cut it in half. Scoop out the seeds and cut the squash into wedges 1 inch (2.5 cm) thick. Spread out on a rimmed baking sheet, toss with a couple of tablespoons of oil, and season with salt and pepper. Roast, flipping once, until deep golden brown and tender, about 30 minutes.

Step 3

MAKE THE BLACK GARLIC VINAIGRETTE: Remove the skin from 1 head black garlic and use a mortar and pestle to smooth it into a paste (you should have about 1 tablespoon paste). In a small bowl, whisk the black garlic paste, 1 teaspoon salt, 2 tablespoons oil, the juice of 1 lime, and 2 teaspoons fish sauce.

Step 4

ASSEMBLE AND SERVE: Cut 1 head red cabbage in half or quarters, remove the core, and shred very finely with a mandoline or by hand. Arrange the cabbage on a platter, followed by the warm squash. Drizzle with the dressing, then sprinkle with 1 big handful mint and ½ cup (75 g) chopped peanuts.