By mid-January, I start taking bets on how long I can withstand Denver’s frigid temperatures before throwing in the towel and moving to Key West. This weekend, though, I soaked up the unseasonably warm weather (high 60s F for January in high-altitude Colorado!), taking Charlotte the Dog for longer walks and hitting the trails for sun-drenched runs. Yes, it will surely snow in the next week. I live in Colorado, after all, but damn if this fine weather didn’t thaw out my fingers and remind me that summer is not THAT far away.
Below you’ll find a one-dish recipe that has become one of my favorite autumn and winter meals. Originally a Heidi Swanson Super Natural Every Day recipe, I adapted the ingredients to fit with what I had on hand. Filling without help from animal products, this miso-curry vegetable medley blends the creaminess of butternut squash with tofu and kale and is finished with crunchy toasted pepitas (hulled pumpkin seeds).
If you haven’t checked out Ms. Swanson’s cookbook, you’re in for a treat. Recipe after recipe that taste so good you won’t even realize you’re eating “healthy.”
Miso-Curry Butternut Squash with Tofu, Kale, and Crunchy Pepitas
(adapted from a Super Natural Everyday recipe)
– 12 oz butternut squash, peeled, seeded, and cut into 1-inch chunks
– 1/4 cup extra virgin olive oil
– 1/4 cup white miso
– 1 TBS red Thai curry paste
– 8 oz extra firm tofu, cut into small cubes
– 4 medium new potatoes, unpeeled, cut into chunks (I used 6 to 8 fingerling potatoes.)
– 2 TBS fresh lemon juice
– 2 cups chopped kale, tough stems removed
– 1/3 cup toasted pumpkin seeds (pepitas)
– 2/3 cup chopped fresh cilantro
1. Preheat oven to 400 degrees with a rack in the middle of the oven.
2. In a medium bowl, whisk together olive oil, miso, and curry paste. Combine tofu, potatoes, and squash in a large bowl with 1/3 cup of the miso-curry paste marinade. Use your hands to toss well, and then turn the vegetables onto a rimmed baking sheet and arrange in a single layer.
4. Roast 30-35 minutes, until everything is tender and browned. Toss once or twice along the way to prevent burning. Keep a close watch, though; the vegetables can go from browned to burned in a flash.
5. In the meantime, whisk the lemon juice into the remaining miso-curry paste marinade, and then stir in the kale until coated.
6. Toss the roasted vegetables gently with the kale, pumpkin seeds, and cilantro. Serve family style in a large bowl or on a platter.