This winter squash has a tender, "delicate" skin that can be eaten, saving the work of peeling. This recipe from Bastyr dietetic intern Ellie Freeman (MSN/DPD '13) adds uncommon flavors for a hearty, healthy entree or side dish.
Ingredients
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
Instructions
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.
