This winter squash has a tender, "delicate" skin that can be eaten, saving the work of peeling. This recipe from Bastyr dietetic intern Ellie Freeman (MSN/DPD '13) adds uncommon flavors for a hearty, healthy entree or side dish.
- Preheat the oven to 400° F.
- Cut the squash in half lengthwise and use a spoon to remove the seeds. Cut into half-inch-thick half-moons.
- In a medium bowl, whisk together olive oil, miso and curry paste. Combine the tofu, and squash in a large bowl with two thirds of the miso-curry paste. Use your hands to toss well, then turn the mixture onto a rimmed baking sheet, and arrange in a single layer.
- Roast for 15 to 20 minutes or until everything is tender and browned. Toss once or twice along the way, after things start to brown. Keep a close watch because the vegetables can turn quickly from browned to burned.
- In the meantime, whisk the lemon juice into the remaining miso‐curry paste, and stir mixture into the kale until coated.
- Toss the roasted vegetables gently with the kale, pumpkin seeds and cilantro. Serve family style in a large bowl or on a platter.