delicata squash bowl



i’m not quite sure how it’s already thanksgiving – i mean seriously, where did november go? i know most of you are probably gearing up for the big day, but i wanted to drop in and share this delicious squash recipe with you, as promised. we are absolutely in love with delicata squash this year, because: a) you don’t have to peel it; b) it roasts faster than most other squash; and c) i don’t feel like i’m going to lose a finger while chopping it.

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this recipe has a lot of steps (read: it is probably better as a weekend meal), but the combination of the roasted squash, tofu, and kale with the sautéed mushrooms and incredibly flavorful sauce is amazing. it tastes a lot fancier than it really is, and made enough leftovers to enjoy throughout the week. delicata squash bowls are going into heavy rotation around here, along with our current favorite weeknight dinners of: quinoa cakes, roasted vegetables and polenta, black pepper tempeh, and, of course, tacos.

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just in case you’re still looking for a thanksgiving recipe, here are my favorites, from appetizers to dessert. i hope you all have a wonderful feast on thursday!

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delicata squash bowls

yields 6 main dish servings
barely adapted from love and lemons and the first mess

  • for the rice:
  • 4c water
  • dash of salt
  • 2c jasmine rice
  • for roasting:
  • 2 delicata squash
  • 1 large package of tofu, rinsed and drained
  • olive oil, salt, and pepper
  • 2 bunches of kale
  • for the sauce:
  • 1c vegetable broth
  • 2T coconut oil
  • 2T maple syrup
  • 2t sriracha
  • 2 garlic cloves, minced
  • 4t ginger, minced
  • a couple splashes of rice vinegar
  • 1 lemon, juiced
  • 4t miso paste
  • 2T flour (or spelt flour, to make it gluten free)
  • 4T water
  • for sautéing:
  • 2c crimini mushrooms
  • olive oil, salt, and pepper
  • 1t ginger, minced
  • pinch of red pepper flakes
  • a few splashes of rice vinegar
  1. preheat the oven to 400º
  2. for the rice: boil the water in a saucepan over medium heat
  3. add a dash of salt and the rice, then turn to low, cover, and do not peek for 20 minutes
  4. for roasting: while the rice is cooking, cut the delicata squash in half, then cut off the ends, de-seed them with a spoon and cut them into 1/4″ half moons
  5. cut the tofu into cubes
  6. toss the squash and tofu in olive oil, salt, and pepper and lay out in one layer on two roasting pans
  7. roast for 25 minutes or until very soft, turning halfway through
  8. wash the kale and de-stem
  9. toss the kale with some more olive oil, salt, and pepper, and place on the baking sheet for the last 8 minutes of cooking
  10. after everything is roasted, remove from the oven and coarsely chop the kale
  11. for the sauce: boil the broth, coconut oil, maple syrup, garlic, ginger, rice vinegar, and lemon juice in a small sauce pan
  12. in a small bowl, which the miso, flour, and water until smooth
  13. add to the pan and whisk, allowing to simmer until thickened, which took me about 5 minutes
  14. set aside
  15. for sautéing: while the squash, tofu, and kale are roasting, clean and slice the mushrooms
  16. heat a pan over medium heat
  17. add the oil, then add the mushrooms and allow to sauté until the juices drain, about 10 minutes
  18. add salt and pepper, ginger, red pepper flakes, and the rice vinegar, deglazing the pan and allowing to cook for another couple or minutes
  19. remove from the heat
  20. create the bowls by placing a scoop of rice in the bottom, then add squash, tofu, kale, and mushrooms, top with the sauce and enjoy!



2 Responses

  1. Laura Says:

    delicata squash is one of my favorites!!

  2. Em Says:

    @laura: me, too! I wish I had know about it years ago! :-)

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