Sesame Ginger Winter Squash and Cabbage

Hello everyone, Jess here.  

Tonight I went to a dinner party where I was asked to bring a veggie dish. I decided to make several dishes.  I was trying a new recipe and I wanted to have backup in case one didn’t work out.  

First, I went with the tried and true corn off the cob, frozen from the bushel I picked up from Springdell last summer.  Thawed over a low flame with a little chunk of Amish Roll Butter, it was good to go.  What a wonderful summer treat on such a freezing cold day!  

Secondly, I took the last two of my acorn squash and cut them into small wedges, placed them on a cookie sheet with dots of the butter, a hefty drizzle of Ben’s Maple Syrup, and a sprinkle of the last of my dried rosemary from the fall.  400 degrees in the oven with some flipping and basting until they were tender, and these were delicious.  One dinner party guest even said they loved it even though they don’t like squash.

Finally, I had my final squash from cold storage, this little Hubbard, and decided to go off the grid with it.  Let’s see what happens. 


  • 2 teaspoons grated ginger
  • 3 cups (or thereabouts) peeled and cubed winter squash
  • 2 teaspoons soy sauce
  • 1 tablespoon  plus 1 teaspoon sesame oil
  • 2 small onions, slivered
  • 1 cup of veggie broth, chicken stock, or white wine 
  • 3 ish cups shredded cabbage (about half of a roll)
  • Maple Syrup to taste (optional)



The skin of this Hubbard turned a pale orange from the initial blue over the past several months in cold storage.  


The center still looks as good as it would have several months ago.  Aren’t squash just amazing vegetables?  This was cubed into about 3 cups worth of 1/2 inch cubes.


I slivered 2 small Springdell onions for this dish.  


Here I tossed the onion in a hot sauté pan with about 1 teaspoon of grated ginger and 1 teaspoon of sesame oil. As the onion began to brown, I tossed in some sesame seeds. 


Once the onion began to brown, I tossed in my hubbard squash cubes, along with about 1/4 cup of veggie broth (white wine or chicken stock would work as well) 1 teaspoon of soy sauce, and about a teaspoon of grated ginger.


Next, in went the last of my cabbage, shredded (about 3 cups).  As needed to keep the bottom of the pan moist, I’d keep the remaining broth on hand to drizzle into the pan as things dried out. You can also toss more sesame seeds, a little grate of ginger, or even a drizzle of maple syrup if you’d like a little extra sweetness (sometimes if you miss the peak of your stored squash, the maple syrup can help to bring it back).


After about 30 minutes total, stirring frequently, this dish was ready.  The sweetness of the squash and the cabbage goes with the zip of the ginger, but I decided to leave this one home from tonight’s dinner party. This was not my favorite dish but showed great potential.  How might you alter it?  Please feel free to share in the comments, we love to hear from you!

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.