roasted delicata squash and red curry salad

It’s hard to believe that on a 90 degree August day we harvested hundreds of pounds of winter squash.
Pumpkins anyone?

Back in August the only thing we wanted to do was make pretend phone calls with delicata squash and eat cold green bean salads. The thought of roasting anything sounded awful!

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.


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2 Responses to roasted delicata squash and red curry salad

  1. Ellen says:

    pumpkins in august…who knew. i had an idea today…have you ever made a roasted beet risotto? I can see it now….with some goat cheese on top.

    • drealieberg says:

      I am totally going to make that! Yum. Can you even believe that I miss that horrible day harvesting winter squash??? We didn’t know how good we had it!!! miss you!

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