This roasted winter squash medley is a riff on one of many recipes in Bryant Terry’s cookbook, The Impressed Vegan. I’m a eternally fan of Bryant and his taste and ingredient combos for good cause. His recipes are all the time flavor-forward, and throughout the span of a ebook he tends to tug from a worldwide pantry. Past that, he is simply the form of individual I like to show to after I want somebody to yank me out of the occasional culinary rut each cook dinner finds themselves in. It was his Molasses, Miso, and Maple Candied Candy Potatoes that caught my consideration.
Whereas I didn’t have candy potatoes, I went forward based mostly on what I did have available. By swapping in delicata squash and tofu for the candy potatoes, you’re what turned out to be a spectacular one-pan meal. If you find yourself liking this recipe, remember to take Bryant’s superb inexperienced rice for a spin.
The Recreation Plan
This is how as we speak’s recipe shapes up. Your main components are tossed with a citrus-spiked, maple-molasses marinade of types. The sappy sweetness is balanced by the salty complexity of miso and tamari/shoyu. A toasted sesame backdrop is added for good measure. It really works brilliantly. Considering extra about it, I think about you could possibly use the sauce/marinade to roast any variety of components past winter squash or candy potatoes – for ex: tempeh, broccoli, cauliflower. Let me know when you do a tackle this that works significantly properly!
Slice the squash lengthwise, filter out the seeds (above), after which minimize throughout into skinny, fast-roasting, crescents (beneath)!
I am re-emphasizing the truth that you possibly can go away the pores and skin on delicata squash. It is edible and a key a part of what makes them one among my favourite squashes to make use of – quick and flavorful. Roasted winter squash of different varietals ought to usually be peeled, though I typically go away the pores and skin on kabocha squash.
For this recipe, go for extra-firm tofu. I like to chop it into little cubes (see above) not a lot bigger than then ones you would possibly get in a miso soup at a restaurant. Get pleasure from!
A Couple Variations
- Make it spiced: GG Mora weighed in with this, “I tossed the marinade (which I augmented with a goodly tablespoon of sambal oelek) and squash with a full bunch of purple kale, chopped coarsely. It will change into a part of my common weeknight rotation – it was scrumptious (and properly ‘low-impact’).”
- Ponzu model: Duff shares, “It is a nice recipe. I’ve made it twice. The 2nd time, I used Ponzu rather than the tamari/lemon juice. It was, imho, even a little bit bit higher.”
Extra delicata squash recipes
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