• 2 medium-size winter squash 
• 1/4 cup all-purpose flour 
• 1/8 teaspoon cornstarch 
• 2 teaspoons ground ginger 
• 1 teaspoon salt, more to taste 
• 1/2 teaspoon black pepper 
• 4 to 6 garlic cloves, minced 
• 1/2 cup finely chopped parsley 
• 2 tablespoons finely chopped fresh rosemary 
• 1/3 cup plus 2 tablespoons olive oil 

Heat oven to 325 degrees. Place squash cubes in a large mixing bowl. 

In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and ⅓ cup oil. Toss gently but thoroughly to coat. 

Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1½ hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. 

To finish, brown the top: Turn oven to 350 degrees. Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. Serve immediately. 

• 1 organic Savoy cabbage 
• 1 tbsp peanut or grape seed oil 
• 2 tbsp sesame seeds 

Dressing

• 2 tbsp peanut or grape seed oil 
• 1 tbsp toasted sesame oil 
• 2 tbsp organic miso paste 
• 1 tbsp organic maple syrup 

Pre heat the oven to 350 degrees. Lightly oil a baking sheet. 

Using a sharp knife chop the cabbage in half and then into quarters, keeping the central stem intact. Carefully slice each cabbage quarter into four, so that you end up with sixteen wedges in total. 

In a bowl whisk together the miso paste, groundnut oil and maple syrup into a paste. Brush each cabbage wedge on each side with the paste and place on the baking tray. 

Drizzle an additional tablespoon of ground nut oil over the wedges then place in the preheated oven and roast for 10 minutes. Remove from the oven, carefully flip the cabbage wedges over and sprinkle with the sesame seeds. Return to the oven for a further ten minutes to finish off. 

• 2 green or red cabbage, quartered  
• 1 pound baking potatoes, such as russets, peeled and sliced  
• 2 garlic cloves, peeled  
• 2 c milk  
• 1/2 c crème fraîche  
• 4 oz Comté, grated  
• 1 oz Parmigiano-Reggiano, grated  
• 2 tsp fresh sage, julienned  
• Kosher salt and fresh ground black pepper 

Bring a large pot of water to a boil, salt generously and add quartered cabbage and sliced potato. Reduce the heat to maintain a gentle boil. Cook for 5 minutes.  

Drain. Transfer the cabbage quarters to a colander set over a bowl or in the sink and allow cabbage to cool until you can handle the wedges. Transfer the potatoes to a large bowl and reserve.  

When the cabbage is cool enough to handle, core the wedges, cut them in half lengthwise, and  then slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes.  When fully drained, place the cabbage in the bowl with the potatoes.  

Preheat oven to 375 degrees. Butter a 3-quart baking or gratin dish. Cut one of the garlic cloves  in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and  potatoes.  

In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and black pepper to taste.  Pour the mixture into the bowl with the cabbage and potatoes, add cheeses and sage, and gently  toss together. Scrape the mixture into the gratin dish.  

Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the  back of a large spoon. 

When the top is golden brown, remove from oven and allow to rest 10 to 15 minutes until much of  the liquid is reabsorbed into the gratin.  

Serve, accompanied by a salad for a vegetarian meal or as a side to roasted chicken or pork.