Autumn Harvest Medley: Butternut Squash and Savory Cabbage Bake Ingredients: - 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups) - 4 cups green cabbage, thinly sliced - 1 medium onion, diced - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1/2 teaspoon nutmeg - 1/2 cup vegetable broth - 1/4 cup grated Parmesan cheese (optional) - 1/4 cup chopped walnuts or pecans (optional) Instructions: 1. Preheat your oven to 400°F (200°C). 2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes. 3. Add the sliced cabbage to the skillet and cook for another 5-7 minutes, stirring frequently until wilted. 4. In a large mixing bowl, combine the cubed butternut squash, sautéed cabbage mixture, salt, pepper, thyme, rosemary, and nutmeg. Mix well to combine all the flavors. 5. Grease a 9x13 inch baking dish and pour the medley into the dish. Pour the vegetable broth evenly over the top. 6. If using, sprinkle the grated Parmesan cheese and chopped nuts on top for added flavor and crunch. 7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the butternut squash is tender and the top is slightly golden. 8. Allow to cool slightly before serving. Enjoy your comforting Autumn Harvest Medley! Nutritional Values (per serving, based on 6 servings): - Calories: 180 - Protein: 4g - Fat: 8g - Carbohydrates: 26g - Fiber: 5g - Sugars: 4g - Sodium: 300mg This hearty and nutritious bake is perfect for an autumn meal, bringing warmth and seasonal flavors to your table!