Cavolo e Zucca al Forno is deliciously comforting, hearty, and easy to make, bringing the warmth of Italian family dining to your table tonight!

1

Preheat your oven to 200°C (400°F).

2

Cut the cabbage into wedges and the squash into cubes.

3

In a large mixing bowl, combine the cabbage and squash.

4

Mince the garlic cloves and add them to the bowl along with olive oil, salt, and black pepper.

5

Toss everything together until the cabbage and squash are evenly coated.

6

Arrange the vegetables on a baking sheet in a single layer.

7

Roast in the preheated oven for about 30 minutes, or until they are tender and starting to caramelize.

8

Remove from the oven, sprinkle with grated parmesan cheese, and roast for another 10 minutes until the cheese is melted and golden.

9

Let it cool for a few minutes before serving.

4

• Add some nuts like walnuts or pine nuts for a crunchy texture.
• Incorporate different herbs like thyme or rosemary for added flavor.
• Drizzle balsamic glaze over the roasted vegetables for a tangy twist.

• Make sure to cut the vegetables uniformly for even cooking.
• Use a combination of sweet and savory squash for a more complex flavor.
• For a vegan version, omit the parmesan cheese or replace it with a vegan cheese alternative.

• fat: 10g
• fiber: 4g
• sugar: 3g
• protein: 4g
• calories: 150
• carbohydrates: 15g

This dish is rich in vitamins and fiber, offering a healthy and filling option that supports digestive health and helps maintain a balanced diet.

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