Roasted Savoy Squash with Cheddar and Rye

But truthfully, at this time of year I want simple British flavors most, and this salad sings with them. The sometimes forgotten savoy cabbage is roasted into crisp-edged wedges, more pleasing to me than the now ever-present roasted broccoli or kale, and paired with plump roasted squash, caraway seeds, a rye crumb, and a mustard-spiked dressing, all finished with a crumble of sharp cheddar (though vegans can happily leave this out). This dish is so rooted in time and place, and that’s when eating and cooking feels best to me.

1 SM delicata or butternut squash (about 1 pound/500 g)

1 savoy cabbage (about 14 ounces/400 g), tough outer leaves removed

sea salt and freshly ground black pepper

olive oil

1 TSP caraway seeds

2 thin slices rye bread

2 TBSP baby capers, drained

3 ½ OZ (100 g) good sharp cheddar, crumbled (1 cup)

subheading: FOR THE DRESSING:

In the colder months of the year, I find it all too easy to lean on Asian, Indian, or Mexican flavors to perk me up and create a bit of excitement when the offerings of the season have become a bit monotonous. But truthfully, at this time of year I want simple British flavors most, and this salad sings with them. The sometimes forgotten savoy cabbage is roasted into crisp-edged wedges, more pleasing to me than the now ever-present roasted broccoli or kale, and paired with plump roasted squash, caraway seeds, a rye crumb, and a mustard-spiked dressing, all finished with a crumble of sharp cheddar (though vegans can happily leave this out). This dish is so rooted in time and place, and that’s when eating and cooking feels best to me. In the colder months of the year, I find it all too easy to lean on Asian, Indian, or Mexican flavors to perk me up and create a bit of excitement when the offerings of the season have become a bit monotonous. But truthfully, at this time of year I want simple British flavors most, and this salad sings with them. The sometimes forgotten savoy cabbage is roasted into crisp-edged wedges, more pleasing to me than the now ever-present roasted broccoli or kale, and paired with plump roasted squash, caraway seeds, a rye crumb, and a mustard-spiked dressing, all finished with a crumble of sharp cheddar (though vegans can happily leave this out). This dish is so rooted in time and place, and that’s when eating and cooking feels best to me.

Directions at tastecooking.com

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