- ¼ butternut squash, peeled and chopped
- 2 tbsp oil
- ¼ red cabbage, shredded
- 1 tbsp brown sugar
- juice of ½ orange
- tsp salt
- 2 tsp sesame seeds
- Preheat the oven to 225C/450F/Gas 7.
- Bring a pan of water to the boil and add the squash and cook for five minutes, or until soft. Drain and place on a baking sheet.
- Meanwhile, heat 1 tbsp of oil in a large pan and sauté the cabbage for 5-8 minutes, until soft. Transfer the cabbage to the baking sheet with the butternut squash.
- Drizzle the cabbage and butternut squash with the remaining tablespoon of olive oil. Sprinkle with the orange juice, brown sugar and a teaspoon of salt. Place in the oven and roast for ten minutes.
- To serve, place in a bowl and sprinkle with sesame seeds.