Roasted Miso-Curry Delicata Squash

27.6.12


If you haven't visited the lovely blog space of Heidi Swanson, 101 Cookbooks, than you are surely missing out. 101 Cookbooks is a lovely little blog filled with beautiful and dreamy photographs of Swanson's life in the San Francisco Bay Area intertwined with an eclectic mix of delicious vegan and vegetarian dishes. I was lucky enough to receive one of her cookbooks, Super Natural Every Day, from Will last Christmas and it has become my go to cookbook for veggie dishes a couple nights a week. Our favorite recipe I have recreated so far is the Miso Curry Delicata Squash. It has such great flavor with the perfect balance of heat, tanginess and salt, which will definitely fill you up.

So let's get started:


You all know I am a total fan of the mise en place method!


The dressing/marinade looks slightly like peanut butter, but tastes far from it.


Use about 1/3 of the marinade to coat the vegetables and tofu and spread evenely on a rimmed baking sheet to roast for about 30 minutes.


Toss Lacinato Kale with remaining marinade and lemon juice.


Roasted Miso-Curry Delicata Squash serves 4
Recipe courtesy of Super Natural Every Day by Heidi Swanson


Ingredients
1 lb delicata squash
1/4 cup extra virgin olive oil
1/4 cup white miso
1 tablespoon red Thai curry paste
8 oz extra-firm tofu cut into cubes
6 small red potatoes cut in half
2 tablespoons fresh lemon juice
1 bunch of Lacinato Kale, tough stems removed and roughly chopped
1/3 cup pepitas, toasted
2/3 cup fresh cilantro, chopped


Preheat the oven to 400 degrees with a rack in the middle of the oven.

Cut the delicata squash lengthwise and use a spoon to scoop out all the seeds. Then cut into 1/2-1inch thick half-moons.

Using a food processor, combine the miso and curry paste and blend, adding the olive oil in a slow, steady stream. Combine the tofu, potatoes and squash in a large bowl with 1/3 cup of the miso-currp paste. Using your hands, toss the mixture well and empty out onto a rimmed baking sheet. Arrange in a single layer.

Roast for 25 to 30 minutes, until everything is tender and golden brown. Toss a few times while roasting. Meanwhile, whisk the lemon juice with remaining miso-curry paste and toss with kale until coated. Add roasted vegetables and tofu to kale and toss gently with pepitas and cilantro.


Toasted Pepitas


Place pepitas in a single layer on a skillet over medium heat. Toss occasionally and cook until fragrant and lightly toasted.

3 comments:

  1. Looks great. I'll try this next week.

    Thanks Kate.

    ReplyDelete
  2. Wow! This looks super fancy and delicious- thanks for sharing :)

    xo, samantha
    sammyblackwood.com

    ReplyDelete
  3. Just found your blog through Plate & Pitchfork (I work full time for them, and do some tweeting for them!). Glad you enjoyed the dinner last night -- and your blog is fabulous! Hope our paths cross again.

    ReplyDelete

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