This roasted winter squash medley is a riff on one of many recipes in Bryant Terry’s cookbook, The Impressed Vegan. I’m a ceaselessly fan of Bryant and his taste and ingredient mixtures for good purpose. His recipes are all the time flavor-forward, and throughout the span of a ebook he tends to tug from a world pantry. Past that, he is simply the form of particular person 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 based mostly 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’ll want to take Bryant’s wonderful inexperienced rice for a spin.

The Recreation Plan

Here is how as we speak’s recipe shapes up. Your major 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 would use the sauce/marinade to roast any variety of elements past winter squash or candy potatoes – for ex: tempeh, broccoli, cauliflower. Let me know should you do a tackle this that works significantly effectively!

Slice the squash lengthwise, filter the seeds (above), after which minimize throughout into skinny, fast-roasting, crescents (under)!

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 considered 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. 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 crimson kale, chopped coarsely. This may grow to be a part of my common weeknight rotation – it was scrumptious (and properly ‘low-impact’).”
• Ponzu fashion: Duff shares, “This can be a nice recipe. I’ve made it twice. The 2nd time, I used Ponzu rather than the tamari/lemon juice. It was, imho, even just a little bit higher.”

Extra delicata squash recipes

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