miso curry delicata

miso curry delicata / workhouseblog miso curry delicata / workhouseblog

There are recipes that hold their place in the year, recipes that you look forward coming into season. They conjure up warm feeling of nostalgia, like reconnecting with an old friend. It feels like we wait all year long for the winter squash to come to harvest, especially delicata, its by far our favorite, and this is one of our favorite ways to cook it. The colors of fall on a plate and a simple week day dinner that’s yummy enough to impress company.

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Miso Curry Delicata Squash (from Super Natural Everyday by Heidi Swanson)

12 ounces delicata squash
1/4 cup extra-virgin olive oil
1/4 cup white miso
1 tablespoon red Thai curry paste
8 ounces extra firm tofu, cut into small cubes (I bought mine pre-cubed
4 medium new potatoes, scrubbed, unpeeled, cut into chunks
2 tablespoon fresh lemon juice
1 1/2 cups chopped kale tough stems removed
1/3 cup toasted pumpkin seeds
2/3 cup chopped fresh cilantro

Preheat oven to 400 degrees with a rack into middle of the oven.

Cut the squash in half lengthwise and use a spoon to clear out all of the seeds. Cut into 1/2 inch thick half moons. In a medium bowl, whisk together olive oil, miso, and curry paste. Combine tofu, potatoes, and squash in a large bowl with 1/3 cup of the miso-curry paste. Use your hands to toss well and then turn the vegetables onto a rimmed baking sheet and arrange in a single layer.Roast 25-30 minutes, until everything is tender and browned. Toss once or twice along the way to prevent burning. Keep a close watch, though; the vegetables can go from browned to burned in a flash. In the meantime, whisk the lemon juice into the remaining curry paste, then stir in the kale until coated. Toss the vegetables gently with the kale, pumpkin seeds, and cilantro. Serve family style in a large bowl or on a plate.

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I toss the kale along with all the other veggies, Lucy is a giant fan of kale chips and these crisp up nicely along side everything else. I also add a small sweet onion and several cloves of garlic out of the skins, I had a sweet potato that was waiting to be used so I tossed that in as well. We eat ours atop brown rice or any other grain. Its even good the next day as a cold salad.

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