Ingredients

• 1 (2 lb) butternut squash peeled, seeded, and cut into wedges
• 5 tablespoons extra virgin olive oil divided
• 2 large leeks (white and pale green parts) cut into 1-inch pieces
• ¼ cup (56 grams) tahini paste *I recommend Soom brand
• 5 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon water plus more if needed
• 1 garlic clove finely grated or minced
• ½ teaspoon Diamond Crystal kosher salt
• ⅛ teaspoon crushed red pepper flakes
• ⅓ cup chopped walnuts
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon za’atar spice blend
• flaky salt and freshly ground black pepper to taste

Directions

• Turn the oven to 475°F (246°C) with a rack in the center position.
• Toss the squash with 2 tablespoons of the olive oil on a large sheet pan. Roast until the squash starts to brown, about 15 minutes. Toss the leeks with 1 tablespoon of the remaining oil and add to the pan of squash. Roast until the squash is tender enough to pierce easily with a knife, about 15 minutes more.
• While the vegetables roast, whisk the tahini and orange and lemon juices in a small bowl. Add enough water to make the mixture the thickness of a thin cream sauce. Season with the garlic, salt, and crushed red pepper.
• Heat 1 tablespoon of olive oil in a small skillet over medium-high heat. Add the walnuts and stir until they darken slightly and smell toasty. Scrape into a bowl, cool for a bit, and toss with the parsley and za’atar.
• When the vegetables are done, transfer them to a platter. Season with flaky salt and black pepper. Drizzle with the tahini sauce and remaining 1 tablespoon of olive oil, and scatter the walnut mixture on top. Serve right away.

Make Ahead

Roast the vegetables ahead of time and re-warm in the microwave or oven. The tahini sauce can be prepared a day or two in advance and kept in a small container in the refrigerator (if necessary, add a splash of water to thin before using). Just before serving, prepare the walnut herb topping. 

Ingredients

• ¼ cup vegetable oil
• 1 medium head green cabbage, cut through the core into 8 wedges (about 2 pounds)
• Kosher salt, as needed
• 2 tablespoons unsalted butter
• 2 medium shallots, thinly sliced
• 2 tablespoons white miso paste
• ¼ cup rice vinegar
• 1 cup sake
• Freshly ground black pepper, as needed
• ½ teaspoon toasted sesame seeds
• Handful wild arugula

Directions

• Heat oven to 375ºF (190ºC).
• Heat a large cast iron pan over medium heat. Add the oil and heat through. Add the cabbage to the pan with one of the cut sides facing down, working in batches if needed. Sear the cabbage until golden brown, about 3 minutes. Season with salt. Flip and continue to sear on the other side, about an additional 3 minutes.
• Set the cabbage aside on a plate and return the pan to heat. Add the butter and allow to melt, then add the shallots and sauté until tender, about 4 minutes.
• Stir in the miso and rice vinegar, then add the sake and ½ cup water to the pan.
• Nestle the cabbage back into the skillet and move the pan to the oven. Cook until the cabbage has reduced in size and is tender, about 1 hour.
• Season with salt and pepper then garnish with sesame seeds and arugula.