Roasted Red Cabbage and Butternut squash with a miso-mustard dressing

Roasted Red Cabbage and Butternut Squash with a miso-mustard dressing

Paahdettua punakaalia ja myskikurpitsaa miso-sinappikastikkeella

If you are looking for an idea for vegetable side dish, why not try this roasted red cabbage and butternut squash .  It is super easy to make and is great warm, or even cold mixed with some fresh salad leaves.  Sweet pumpkin works so well with this quick mustard-miso dressing and if you haven’t tried red cabbage roasted in the oven then you are in for a treat.  Like Brussel sprouts, red cabbage takes on a caramelised sweetness when roasted, while keeping all its flavour which can be lost through boiling.  I have topped the salad with a toasted seed crumb and micro greens from Sango, a small company based in Espoo.  I have used their organic red cabbage and radish micro greens not only to add colour and texture, but for their fresh flavour.

Roasted Red Cabbage and Butternut Squash with a miso-mustard dressing 

1 small butternut squash peeled and cut into half moon pieces

1 red cabbage, outer leaves and stalk removed, cut into large chunks

1 – 2 tsp chilli flakes

a small handful of fresh rosemary

olive oil for roasting

Sango Espoo microgreens

1 tbsp pumkin seeds, toasted

1 tbsp sunflower seeds, toasted


For the dressing:

1 tbsp lemon juice

1tbsp dijon mustard

1tbsp Clearspring sweet white miso

1 tbsp maple syrup

1 tbsp water

2 – 3 tbsp olive oil

Preheat the oven to 200 degrees c.

Carefully toss the red cabbage and squash in a little olive oil, season well and sprinkle with the chilli flakes and rosemary.

The veg is roasted to perfection 

Roast in the oven for 25 – 30 minutes until the squash is tender and the veg beginning to caramelise.

Meanwhile make the dressing.  Whisk the miso, syrup, mustard, lemon juice and water together.  Slowly whisk in the olive oil until the dressing emulsifies.

Allow the veg to cool a little before serving.  Meanwhile use a food processor to chop the toasted seeds into a chunky crumb.  Sprinkle over the roasted vegetables, drizzle with generous amounts of the miso mustard dressing and top with freshly cut micro greens.




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