One week later, we finally finished up our Thanksgiving leftovers and are getting back on track with our normal weeknight cooking routine. With all the turkey we just ate, something healthy and vegetarian is a nice way to balance things out. This recipe, which is adapted from Heidi Swanson’s Super Natural Every Day, has unique flavors that manage to be both seasonal and comforting and also new and exotic. Some of my favorite winter produce (squash and kale) get tossed with a powerful Asian spice paste and roast in the oven until caramelized. Adding in the tofu and sunflower seeds provides more substance and protein, making it a really well-rounded and satisfying vegetarian meal. It’s also worth noting that delicata squash has surpassed the butternut as my favorite variety, since the skin can be eaten and it takes only a minute to prep.
Red Curry-Miso Roasted Squash, Tofu & Kale:
- Combine 1/4 c. olive oil, 1/4 c. white miso paste, 2 tbsp. red curry paste, and 1/2 tsp. Sriracha hot sauce in a small bowl and whisk until smooth.
- Meanwhile, scrape the seeds out of 2 small delicata squash and slice into thin half moons.
- Add the squash to a large mixing bowl, along with 4 medium Yukon gold potatoes, and 8 oz. diced extra-firm tofu.
- Pour 1/3 of the miso-curry paste over the squash mixture and toss gently to coat.
- Arrange the squash in one layer on a large baking sheet* and place in a 400F oven.
- Roast for 20-30 minutes, tossing once with a spatula, until vegetables are tender and brown on the edges.
- Whisk 1 1/2 tbsp. fresh lemon juice into the remaining miso-curry paste and toss with 1 bunch of diced kale.**
- Add in the roasted squash mixture, 1/3 toasted sunflower seeds, and 1 bunch roughly chopped cilantro leaves.
- Toss everything together, season with salt and pepper, and serve.
*I needed to use two baking sheets, which I rotated in the oven halfway through cooking.
**Remove ribs from kale before tossing. I like using the black/lacinato/dinosaur kale here.