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 cause. His recipes are at all times flavor-forward, and throughout the span of a ebook he tends to drag from a world 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 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 available. By swapping in delicata squash and tofu for the candy potatoes, you’re taking a look at what turned out to be a spectacular one-pan meal. If you find yourself liking this recipe, you should definitely take Bryant’s superb inexperienced rice for a spin.
The Sport Plan
Here 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. Pondering extra about it, I think about you might use the sauce/marinade to roast any variety of components 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 effectively!
Slice the squash lengthwise, filter out the seeds (above), after which reduce throughout into skinny, fast-roasting, crescents (beneath)!
I am re-emphasizing the truth that you’ll be able to go away the pores and skin on delicata squash. It is edible and a key a part of what makes them certainly one of my favourite squashes to make use of – quick and flavorful. Roasted winter squash of different varietals ought to usually be peeled, though I usually 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 crimson kale, chopped coarsely. It will turn into a part of my common weeknight rotation – it was scrumptious (and properly ‘low-impact’).”
- Ponzu type: 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 slightly bit higher.”
Extra delicata squash recipes
101 Cookbooks Membership
Premium Advert-Free membership contains:
-Advert-free content material
-Print-friendly recipes
–Spice / Herb / Flower / Zest recipe assortment PDF
–Weeknight Specific recipe assortment PDF
-Shock bonuses all year long
