Posts Tagged 'delicata squash'

Maple-Miso Tofu with Broccoli and Delicata Squash


This has been a pretty perfect week for running. There was that awesome 8K on Sunday, a beautiful morning run on Tuesday (where I took this picture)…

and today Ellie and I conquered 9 miles (9:09 min/mile)! She was alert and smiling the whole time. I think she likes running as much as I do!

It’s never a secret when I like something. I will talk about it a lot, cook with it/listen to it/read it multiple times, and just generally make it perfectly clear to absolutely everyone around me that I found the best thing ever.

Right now the best thing ever is delicata squash.

I just love the pretty half moons I slice it into, and the fact that I don’t have to peel it. It’s been featured in quite a few dinners around here lately, but this one is probably my favorite.

The recipe is from the always amazing Joanne, which she posted on Marcus Samuelson’s site. Quick side note: Joanne is a doctor (or technically in the process of becoming a doctor) and her blog is completely awesome. Two other blogs I love (The Curvy Carrot and Annie’s Eats are also written by doctors. I can barely throw together blog posts with my far less demanding career, so those women are seriously impressive!

Recipe:
(adapted from <a href="http://www.blue-kitchen.com/2009/05/20/borrowing-from-japan-china-and-toronto-maple-miso-grilled-chicken/&quot; via Joanne Bruno for Marcus Samuelsson)

1/4 cup white miso
1/4 cup maple syrup
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp mirin
1 tbsp sesame oil
1 16-oz block extra-firm tofu, pressed and cut into dice
3 small delicata squash, cut in half lengthwise and seeded
3 tbsp vegetable oil, divided
1 bunch broccoli, cut into florets

Whisk together the miso, maple syrup, soy sauce, rice vinegar, and mirin in a medium bowl. Add the tofu and stir well. Cover and refrigerate for 1-4 hours.

Preheat the oven to 425 F. Cut the squash into 1/2″-thick slices. Toss with 1 tbsp oil and spread on a rimmed baking sheet. Bake for about 25 minutes or until tender.

Heat 1 tbsp oil in a skillet and add the broccoli. Saute until crisp-tender (you should be able to pierce it with a fork without too much trouble, but it shouldn’t be mushy), about 10 minutes. Set aside.

Heat the last tbsp oil in the skillet and add the tofu (remove it from the marinade with a slotted spoon and reserve the mardinade). Stir-fry until golden brown.

Toss the squash, broccoli, and tofu together in a large bowl and add reserved marinade to taste (I added about half).

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Marinated Beets and Delicata Squash


I want to call this a side dish, but it’s almost sweet enough to be considered dessert. Notice the key word almost, because after eating this at lunch I realized 2.5 seconds later that I needed an actual dessert.

Good thing we have about a million pieces of Halloween candy leftover. We didn’t know how many trick-or-treaters to expect so we got a big bag just in case…and only seven kids ended up coming to the door. They were all super cute, so it wasn’t a total loss, but having this extra candy sitting around is really not helping with the eat-super-clean-and-lose-the-last-5-pounds-of-baby-weight plan. (OK, and neither did those two cakes I just baked…)

Off-topic but quite exciting, a new cookbook arrived today!

I’ve checked it out of the library a few times, and it’s amazing. Mike wanted it for his birthday (even though he knew it’s basically a present for me, he considers the fact that he gets to eat whatever I cook from it his present.) I can’t wait to make a bunch of the recipes! (This fantastic Sweet Potato Salad is from the book.)

Anyway, this was inspired by the 3 beets that were slowly languishing in my produce drawer, and a delicata squash I bought at the farmer’s market. I’d never tried it before, but it’s my new favorite squash. In case you’re wondering, my current hierarchy of squash is:
1. Delicata
2. Butternut
3. Kabocha
4. Acorn
5. Spaghetti

You don’t have to peel it, and it’s nice and dense and sweet.

I roasted the beets and squash until tender, then tossed in a simple dressing (which was inspred by this one from Daily Garnish). Then I let it sit in the fridge for a few hours so the vegetables could absorb the flavor.

Recipe
3 medium beets, trimmed, peeled, and cut into wedges
1 delicata squash, cut into 1″ chunks
2 tbsp olive oil
pinch salt
1 tbsp maple syrup
1 tbsp orange juice
1 tbsp balsamic vinegar
1 tsp dijon mustard
black pepper

Preheat the oven to 425.

Toss the beets and squash with oil and a pinch of salt. Arrange in a single layer on a rimmed baking sheet and roast for about half an hour, or until tender. Remove from the oven and cool for about 15 minutes.

Whisk the maple syrup, juice, vinegar, and mustard in a large bowl. Add the roasted vegetables and toss well. Add a few grinds of black pepper if you like it.

Cover and refrigerate at least 4 hours, then serve either chilled or at room temperature



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