Miso Sesame Winter Squash

Name: Miso Sesame Winter Squash
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Cuisine: Asian, Japanese
Ingredients: 2 pounds delicata squash (~3), halved, seeded, and cut into 1/2-inch inch thick pieces; 2 tablespoons toasted sesame oil; 2 tablespoons molasses; 1 teaspoon tamari or shoyu; 2 tablespoons pure maple syrup; 1 heaping tablespoon white or yellow miso; 1/4 cup freshly squeezed orange juice; 1 tablespoon freshly squeezed lemon juice; 1/4 teaspoon grated lemon zest; 5 tablespoons water; 8 ounces organic extra-firm tofu, pressed, cut into 1/2-inch cubes; Various toppings: toasted sesame seeds, chopped arugula, basil, lemon wedges

5 steps

Prep:10minCook:1h 10min

Inspired by a recipe in Bryant Terry's new cookbook, The Inspired Vegan. Roasted winter squash (and tofu) with a miso, maple, sesame, citrus sauce.

Updated at: Thu, 17 Aug 2023 03:54:36 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories170.3 kcal (9%)

Total Fat7.3 g (10%)

Carbs24.3 g (9%)

Sugars15.2 g (17%)

Protein6.2 g (12%)

Sodium270.1 mg (14%)

Fiber2.4 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 poundsdelicata squash

halved, seeded, and cut into 1/2-inch inch thick pieces

2 tablespoonstoasted sesame oil

2 tablespoonsmolasses

1 teaspoontamari

or shoyu

2 tablespoonspure maple syrup

1 heaping tablespoonwhite miso

or yellow

¼ cuporange juice

freshly squeezed

1 tablespoonfreshly squeezed lemon juice

¼ teaspoongrated lemon zest

5 tablespoonswater

8 ouncesextra-firm tofu

organic, pressed, cut into 1/2-inch cubes

Instructions

Step 1

Preheat the oven to 425F / 220C, with a rack in the middle.

Step 2

In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.

Step 3

In the meantime, in a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.

Step 4

When the squash is deeply golden on both sides, remove from the oven.

Step 5

Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top. Remove from the oven, and season with salt, if needed. Finish with some toasted sesame seeds, chopped arugula, and/or herbs, and serve immediately with lemon wedges on the side (to squeeze on top).

View on 101cookbooks.com

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