Roasted savoy cabbage with squash, cheddar + rye – Recipes – Anna Jones

Ingredients

• 1 small delicata, delica or butternut squash (500g)
• 1 savoy cabbage (about 400 g), tough outer leaves removed
• sea salt and freshly ground black pepper
• olive oil
• 2 thin slices rye bread
• 1 tsp caraway seeds
• 2 tbsp baby capers, drained
• 100g good sharp cheddar, crumbled