Sweet-and-Spicy Roasted Tofu and Squash
Did you see this recipe pushed out by the New York Times today? Do you, like me, still have some delicata squash waiting to be used? You could do this butternut, but you’d have to peel it first.
Did you see this recipe pushed out by the New York Times today? Do you, like me, still have some delicata squash waiting to be used? You could do this butternut, but you’d have to peel it first.
This recipes comes from the Washington Post.
I’m particularly fond of stuffing delicata squash and have adapted from a recipe in from a Freedom Farmers Market email newsletter. No idea who to credit for the recipe. Try these with your mustard greens or with something milder you pick up at a local farmers market.
One of the great things about delicata squash is that you can cube it up with no peeling. This recipe is adapted from one in “The Sugar Solution Cookbook.” I happen to be a big fan of the combination of rice and lentils. Perhaps you are, too.
Laurie and Will Moore are some of my favorite farmers. They started the Freedom Farmers Market along with Charlotte and Wes and are just lovely, lovely people.
They published this recipe in their weekly e-newsletter today and I am sharing with you exactly as they wrote it: (And a note – if the delicata peel is a little rougher than you think you want to eat, just use a peeler to remove that part of the peel. The rest will be tender and delicious.)
Can’t believe it’s delicata squash season already. Enjoy them during their brief time with us. This recipe came originally from the New York Times.
Source: www.eatingwell.com
This recipe is from chef-owner Mateo Granados or Mateo’s Cocina Latina in Healdsburg, California. It was published in Sunset magazine last year.
We were told they were coming, and here they are – delicata squash. Always the first “hard”-shelled squash of the season. Easiest preparation is to wash, cut in half, scoop out the seeds and then bake, cut side down at 350 degrees until tender. Turn them right side up, season with olive oil/herbs/salt/pepper or butter/honey/brown…
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With the nice cool weather we are having this week it just makes sense to open up your box and find two of my all-time Riverview fall favorites inside – Delicata Squash and Apples!
This little squash gave me all kinds of trouble trying to figure out what to do with it the first year I was a subscriber, but since then I can’t wait to see it every year. Contrary to its name – the delicata squash is not so delicate and can keep for several months. I’ve actually had some that kept for over 2 months on the counter. It is fantastic baked or steamed and served as a side dish with butter and herbs.
To bake: halve the squash lengthwise on the oblong side. Place the squash cut side down or up (depending if you want to put a little butter in the well), cover and bake for about 30 minutes at 375 degrees. Brush with a little butter or evoo some salt and your favorite herbs.
To microwave: halve the squash, place in a dish and cover loosely with plastic wrap. Microwave for about 10 minutes. If you put a little liquid in the dish with the squash it will stay nice and moist.
One of my favorite websites to find delicious recipes for our CSA boxes is Heidi Swanson’s www.101cookbooks.com – she is a fantastic vegetarian cook and her recipes are always delicious. Sometimes they may sound a little out there – like combining Miso and Harissa – but trust her, they work! For the Curried Apple Couscous, I’m going to use some of those pretty red bell peppers from our box this week for a splash of color and flavor with the fall apples.
From www.101cookbooks.com
Serves 2 to 4.
Prep time: 10 min – Cook time: 30 min