I must say, a lot has changed.
Now that the temperatures are appropriate I can’t seem to get enough of roasted squash. And this roasted delicata squash and red curry salad is the perfect meal for a December evening. It tastes even better with a glass of your favorite wine. (Hey, you need something to help kill the heat in your mouth after a few bites of this!)
This recipe is inspired by the Herbivoracious cookbook. I made quite a few changes to the original recipe.
Here is what you need:
4 tbs coconut oil
1 block of extra firm tofu,pressed, patted dry and cut into 1/4 inch cubes
5 tbs of prepared red curry paste (if you don’t like a lot of heat use less)
1 tsp crushed red pepper flakes (you can omit this if you don’t like it hot!)
1 tbs pure maple syrup
1 large delicata squash, sliced in half, seeds removed, and cut into 1/4 inch half moons (you don’t need to peel the squash, just make sure to wash it before. This skin is edible!)
2 cups broccoli florets
salt and pepper to taste
juice from half a lime
a handful of cilantro for garnish
Preheat oven to 400. Place squash moons on a greased baking sheet and roast for about 15-20 minutes or until fork tender. Remove from oven and set aside.
Meanwhile heat 2 tbs of the oil over medium heat in a large skillet. Add crushed red pepper. Cook for about 1 minute. Add tofu in a single layer. Cook for about 4 minutes per side. Remove tofu and and place on a plate. Sprinkle with a little salt and pepper.
Add the last 2 tbs of coconut oil, the curry paste, and maple syrup. Cook for about 2 minutes stirring often. Add 1/3 cup of water and bring to a slight boil. Reduce heat and cook for a few more minutes. Add broccoli and cook for about 4 minutes. Stir in tofu, squash, and a little more water if needed. Squeeze lime juice over mixture. Serve warm with cilantro, salt and pepper.