Ingredients:
12 ounces delicata squash (2 small or medium squash)
1/3 cup extra virgin olive oil
1/2 cup white miso
3 Tbsp red Thai curry paste
1 package extra firm tofu, cut into small cubes
4 medium new potatoes, unpeeled, cut into chunks
Juice of one lemon
1 1/2 cups chopped kale, tough stems removed
2/3 cup chopped fresh cilantro
1/3 cup toasted sunflower seeds
Directions:
1. Preheat your oven to 400F with a rack in the middle of the oven.
2. Cut the delicata squash in half lengthwise, and use a spoon to scoop out all of the seeds (discard the seeds). Cut the squash into ½- inch thick half-moons.
3. In a medium bowl, whisk together olive oil, white miso, and curry paste. In a large bowl, gently combine the tofu, potatoes, and squash with about half of the miso-curry-olive oil mixure. Use your hands to toss well, taking care not to break apart the tofu too much and to make sure every piece is covered with a bit of dressing, and then turn the vegetables onto a rimmed baking sheet and arrange in a single layer.
4. Roast the vegetables 25-30 minutes, until everything is tender and browned, tossing occasionally – I found that I needed to roast mine much longer, closer to 45-50 minutes, to get browned and tender vegetables and caramelized tofu. I would recommend going less by timing here, and more by looks – if the potatoes and squash are tender and the tofu is browned, it’s done; if not, keep roasting. Keep an eye on it though, as the sugar in the miso will caramelize quickly once it gets going, and you don’t want to scorch it, and the vegetables can go from browned to burned in a flash.
5. In the meantime, place the kale in the large bowl where you mixed the squash, potatoes, and tofu (no need to rinse it out). Whisk the lemon juice into the remaining miso-curry-olive oil paste, pour over the kale, and mix well until coated. This works best using your hands to massage the mixture into the kale.
6. When the vegetables are lovely and caramelized, remove them from the oven. Toss the roasted vegetables and sunflower seeds gently with the kale and cilantro. Serve family style in a large bowl or on a platter.
Adapted from a recipe originally posted on theAmusedBouche.com.