Friday, November 4, 2011

Miso Curry Delicata Squash

Squash. Potatoes. Kale. Tofu. Miso and Quinoa.  Really, this dish couldn't get any better.

I've been working my way through Heidi Swanson's Supernatural Everyday.  So far I've made the bran muffins and millet muffins with great success and when I saw a dish with delicata squash, miso AND kale, I had to jump right on it.

Delicata squash is one of my favorites.

You can scoop out the seeds and stuff it or slice it up and roast it.  The skin is also edible so you don't have to worry about peeling it (bonus!)

Miso is a fermented soybean paste that has a salty taste and buttery texture.  I used a combination of chickpea miso and mellow white miso, which has a less salty, more mellow (hence the name) flavor than some of the darker varieties.

I don't eat a ton of tofu, but it definately has it's place when you want a little texture and an added protein boost.

Red thai curry paste contains aromatic herbs such as lemongrass, thai red chilis and galangal (thai ginger).

Miso is mixed with curry paste and extra virgin olive oil to create a delicious sauce. So. Good.

Miso Curry Delicata Squash (serves 4)
(From Supernatural Everyday by Heidi Swanson)

12 oz. delicata squash
1/4 c. extra virgin olive oil
scant 1/4 c. white miso
scant 1 T. red thai curry paste
8 oz. extra firm tofu, cut into small cubes
4 medium new potatoes, unpeeled, cut into chunks
2 T. fresh lemon juice
1 1/2 c. chopped kale, tough stems removed
1/3 c. pepitas, toasted
2/3 c. chopped fresh cilantro
Preheat the oven to 400 degrees with a rack in the middle of the oven.
Cut the delicata squash in kalf lengthwise and use a spoon to clear out all the seeds. Cut into 1/2 inch thick half moons.
In a medium bowl, whisk together the olive oil, miso and curry paste. Combine the tofu, potatoes, and squash in a large bowl with 1/3 c. of the miso curry paste. Use your hands to toss well, 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 after things start to brown a bit. Keep a close watch, though; these vegetables can go from browned to burned in a flash.
In the meantime, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated.
Toss the roasted vegetables gently with the kale, pepitas and cilantro.

A couple of notes...
I had the vegetables in the oven for 25 minutes, but they weren't getting as browned as I would like.  I transfered them to a pan with a drizzle of olive oil and gave them a quick sautee, maybe 3-4 minutes, till nice and browned.
I served this on a bed of quinoa, but it's totally substantial on it's own.
I could literally just eat the kale tossed with the dressing as a side on it's own.  Raw kale deliciousness!

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