*  Exported from  MasterCook  *

Delicata Squash and Tofu Curry

Recipe By     : Courtesy Ellie Freeman (MSN/DPD '13), Bastyr dietetic intern.
Serving Size  : 4   Preparation Time :0:20
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1                delicata squash (about 12 ounces)
     1/4  cup           olive oil
     1/4  cup           miso
       1  tbsp          red Thai curry paste
       8  oz            extra-firm tofu, cubed
       2  tbsp          lemon juice
   1 1/2  cup           kale, chopped with tough stems removed
     1/3  cup           pumpkin seeds, toasted
     2/3  cup           cilantro, chopped


	Preheat the oven to 400° F.
	Cut the squash in half lengthwise and use a spoon to remove the seeds. Cut into half-inch-thick half-moons.
	In a medium bowl, whisk together olive oil, miso and curry paste. Combine the tofu, and squash in a large bowl with two thirds of the miso-curry paste. Use your hands to toss well, then turn the mixture onto a rimmed baking sheet, and arrange in a single layer.
	Roast for 15 to 20 minutes or until everything is tender and browned. Toss once or twice along the way, after things start to brown. Keep a close watch because the vegetables can turn quickly from browned to burned.
	In the meantime, whisk the lemon juice into the remaining miso‐curry paste, and stir mixture into the kale until coated.
	Toss the roasted vegetables gently with the kale, pumpkin seeds and cilantro. Serve family style in a large bowl or on a platter.



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