Delicata Squash and Tofu Curry
Description
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, choppedInstructions
- 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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Summary
| Yield | |
|---|---|
| Source | Courtesy Ellie Freeman (MSN/DPD '13), Bastyr dietetic intern. |
| Prep time | 20 minutes |
| Cooking time | 20 minutes |
| Total time | 40 minutes |