Autumn Harvest Medley: Roasted Cabbage and Acorn Squash Delight Ingredients: - 1 medium acorn squash, halved and seeds removed - 1/2 head of green cabbage, cut into wedges - 2 tablespoons olive oil - 1 teaspoon sea salt - 1/2 teaspoon black pepper - 1 teaspoon garlic powder - 1 teaspoon dried thyme - 1/2 teaspoon smoked paprika - 1/4 cup chopped pecans (optional) - 1/4 cup dried cranberries (optional) - Fresh parsley for garnish Instructions: 1. Preheat your oven to 400°F (200°C). 2. Prepare the acorn squash by slicing each half into wedges, leaving the skin on for easy roasting. 3. In a large mixing bowl, combine the olive oil, sea salt, black pepper, garlic powder, dried thyme, and smoked paprika. 4. Add the cabbage wedges and squash slices to the bowl and toss well until they are evenly coated with the seasoning mixture. 5. Spread the cabbage and squash on a large baking sheet in a single layer to ensure even roasting. 6. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the squash is tender and the cabbage is slightly crispy on the edges. 7. If using, sprinkle the chopped pecans and dried cranberries over the roasted vegetables during the last 5 minutes of roasting. 8. Remove from the oven and let cool slightly. Garnish with fresh parsley before serving. Nutrition Value (per serving, based on 4 servings): - Calories: 180 - Protein: 4g - Carbohydrates: 20g - Dietary Fiber: 5g - Sugars: 5g - Fat: 10g - Saturated Fat: 1g - Sodium: 250mg - Vitamin A: 30% DV - Vitamin C: 60% DV - Calcium: 6% DV - Iron: 10% DV Enjoy this hearty and nutritious seasonal dish that's perfect for showcasing autumn’s harvest!