Winter Squash and Savoy Cabbage with Toasted Sesame Seeds

This is one of my favorite combinations and has been for many years. The naturally sweet flavors of the squash, cabbage, and onion are rounded out by the nuttiness of toasted sesame seeds and dark sesame oil. I particularly enjoy this with brown rice.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 29%
  • Fat: 4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.8g
  • Protein: 4.1g
  • Carbohydrate: 22.6g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 406mg
  • Calcium: 125mg


  • 2 teaspoons vegetable oil
  • 1 teaspoon dark sesame oil
  • 5 cups (1/2-inch) cubed peeled butternut squash (about 2 pounds)
  • 1 cup diced onion
  • 8 cups coarsely chopped Savoy or green cabbage
  • 1/2 cup water
  • 3/4 teaspoon salt
  • 2 tablespoons sesame seeds, toasted
  • 1 tablespoon low-sodium soy sauce


  1. Heat oils in a large nonstick skillet over medium-high heat. Add squash and onion; sauté for 7 minutes or until lightly browned. Stir in cabbage, water, and salt; cover and cook 5 minutes or until tender. Stir in sesame seeds and soy sauce. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Winter Squash and Savoy Cabbage with Toasted Sesame Seeds Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy