Red Cabbage Saute

1 (1/1/2 lb) small red cabbage
1 TBL Olive Oil
3 TBL Red Wine Vinegar
Salt and Pepper
2 TBL Brown Sugar

Halve, core,and thinly slice cabbage. Heat oil in large skillet, add cabbage and vinegar, season with salt and pepper. Cook, toss frequently, until cabbage is crisp=tender, about 16 minutes. Add water if necessary. Add brown sugar toss till dissolved, season with salt and pepper.

Roasted Squash with Maple Butter

Prepare Butternut Squash:
Cut off top and bottom
Halve squash lengthwise
Scoop out seeds with a spoon
Peel with a vegetable peeler (if desire)

Maple Butter:
1 TBL Butter
2 tsp pure maple syrup
season with salt and pepper
Fill each cavity with maple butter

Place Preheat oven to 425 degrees. Place cut sides up in roasting pan. Season with olive oil, salt and pepper. Roast 45 minutes to 1 hour.

Serve with salads, as fries, with maple butter, as soup.