Squash and Squeak
I thought the beets here would dye every thing red, but the cabbage managed to hold its own fairly well
Back in July to celebrate the final installment of the Harry Potter movie series, I made a British dish involving potatoes and cabbage called Bubble and Squeak. This week I thought I’d try a variation on this recipe that is just as filling but less starchy. Instead of using potatoes, I used beets. And for good measure I tossed the whole recipe with some pureed butternut squash. The end result was really delicious in my opinion. Squash, Cabbage and Beets are all actually quite sweet, so pairing these veggies with some aged cheddar resulted in some nice sweet/savory combinations. In the future I’d try adding some minced garlic with the onions and/or various savory herbs (like the paprika called for in the original recipe or maybe some sage). This meal was plenty satisfying, and definitely healthy since its largely vegetables with a little olive oil and some cheese. And it came together pretty quickly too!
You don't have to stir the cabbage in when you first add it. Just let it steam on top of the other vegetables for a few minutes, then start stirring every minute or so and mixing the cabbage in with the rest.
Squash and Squeak
Serves 4
2-3 large beets, chopped into fairly large pieces
1 tablespoon olive oil
1 onion, chopped
1/2 medium head of cabbage, sliced into strips (I used green, but you could easily try red for some interesting color matching with the beets)
2-3 cups cooked butternut squash
1-2 ounces cheddar cheese, grated
Put the beets and about 1/2 cups water into a skillet over medium heat and cook covered for 10 to 15 minutes. Once the beets just begin to become tender enough to poke with a fork, remove the lid and let the water cook off. Add the oil and the onion and cook until the onion becomes tender. Add the cabbage and cook covered again for about 5 minutes, until the cabbage begins to wilt slightly. Stir occasionally throughout this process. Once all the vegetables look to be cooked close to your satisfaction, add the squash puree and cook for 2-3 minutes longer. Top with the grated cheese and serve.
