Once again, the seasons are in flux.

With the sun setting earlier, our after-work bike rides grow shorter, and our cravings turn to warm and comforting flavors. It’s easy to reminisce of sunny summer bike park laps and daydreams of tropical surf getaways.

Envy of migratory birds embarking on their instinctual southward journey creeps in. Amidst this symphony of emotions, my long-standing go-to shoulder season dish is a savory South Asian-inspired butternut squash soup.

INGREDIENTS

•  1 head of cabbage
•  1 stick unsalted butter, soft
•  2 1/2 tablespoons black sesame seeds ground in a blender
•  1 jalapeño, small dice, leave in seeds for spice, cut seeds out for milder flavor
•  2 tablespoons maple syrup
•  1 lemon, zested and juiced
•  1 teaspoon cumin
•  1 teaspoon coriander
•  Salt and pepper to taste

Also Need

•  Parchment paper, corn husks, or banana leaves for wrapping
•  Butchers twine

METHOD

1. Preheat oven to 400 F. Use convection if available.

2. Slice the cabbage almost all the way through in quarters, lengthwise, around an inch from the base of the stem.

3. Combine all other ingredients in the mixing bowl. Spoon mixture evenly into the cabbage, working it into the cuts you’ve made.

4. Wrap cabbage in parchment paper, corn husks, or banana leaves and tie it off with butcher's twine like you’re wrapping a present. Twine should hold cabbage and wrapper together.

5. Place on a sheet pan and roast in the oven for 2 hours. The wrapper should be charred, and the cabbage should be very soft. Cook for longer if needed. Char is your friend!

6. Unwrap and rough chop the cabbage. Drizzle with pan drippings and serve. Season more

Enjoy!