This roasted winter squash medley is a riff on one of many recipes in Bryant Terry’s cookbook, The Impressed Vegan. I’m a perpetually fan of Bryant and his taste and ingredient combos for good purpose. His recipes are all the time flavor-forward, and throughout the span of a e book he tends to drag from a world pantry. Past that, he is simply the type of individual I like to show to after I want somebody to yank me out of the occasional culinary rut each prepare 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 primarily based on what I did have readily 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, make sure you take Bryant’s wonderful inexperienced rice for a spin.
The Sport Plan
Here is how in the present day’s recipe shapes up. Your main elements 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 might use the sauce/marinade to roast any variety of elements past winter squash or candy potatoes – for ex: tempeh, broccoli, cauliflower. Let me know in the event you do a tackle this that works significantly properly!
Slice the squash lengthwise, filter out the seeds (above), after which lower throughout into skinny, fast-roasting, crescents (under)!
I am re-emphasizing the truth that you’ll be able to depart 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 depart 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. Take pleasure in!
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 pink kale, chopped coarsely. It will turn out to be a part of my common weeknight rotation – it was scrumptious (and properly ‘low-impact’).”
- Ponzu model: Duff shares, “This can be a nice recipe. I’ve made it twice. The 2nd time, I used Ponzu instead of the tamari/lemon juice. It was, imho, even a little bit bit higher.”
Extra delicata squash recipes
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