Step 1

Evenly stagger apart two racks in the oven and preheat to 425°F.

Step 2

Slice the kabocha squash into even pieces, about 1-inch thick. Scatter on a baking sheet, drizzle with olive oil and season with salt.

Step 3

Core and slice the red cabbage into small chunks. Scatter on a baking sheet, drizzle with olive oil and season with salt.

Step 4

Roast both the cabbage and the squash for 25-30 minutes, until the squash is golden on the bottom and the cabbage is charred on the top.

Step 5

While the vegetables are roasting, make the ginger scallion dressing. Thinly slice the ginger, cilantro and scallions and add them all to a bowl with the pomegranate seeds. Pour over 3 tablespoons of rice vinegar and season with a pinch of salt. Mix and set aside.

Step 6

Place a small pan over medium heat and add the remaining rice vinegar, tamari and honey. Bring to a simmer and let it reduce by one-third or until thicker and syrupy. This should take about 4-5 minutes. Remove from the heat and whisk in the sesame oil.

Step 7

When the squash and cabbage are out of the oven, combine them on one baking sheet and drizzle with the sesame dressing. Stir into a sticky pile.

Step 8

Portion onto plates and top with the ginger scallion dressing, or serve as a family-style side dish with the dressing on top!