Roasted Delicata Squash and Tuscan Kale Pasta {Cook the Books + 12 Weeks of Winter Squash}

I first read Animal, Vegetable, Miracle: A Year of Food Life, 5 or 6 years ago.  I think it only took a couple of pages to kick-start the longing for my own parcel of useful land.  An area where I could plant not only row after row of vegetables to sustain us throughout the growing season (and beyond), but also an orchard with fruit trees, a few rows of grape vines tucked behind the house, and plenty of room for free-roaming hens, roosters, and turkeys that would produce not only eggs, but meat.

I can still picture an open room with exposed beams dripping with braids of garlic and onions, bunches of herbs and flowers; heavy sunflower heads with bags tied around the end to grab the seeds.  Shelves lined with random mason jars and re-purposed tins.  A root cellar stocked with potatoes and tubers that still have earth clinging to their skins.  Bejeweled jars of jams and preserves lining the shelves of the pantry, alongside tomatoes, purees, and pickles to carry us through the winter.

Half of me is drawn to a "simpler" (yet infinitely more satisfying, I imagine) way of life.  A life where all the food we need comes from our own hands, or the hands of those nearby.  A life where we give up the things that aren't a necessity.  A actual necessity, not a perceived one.

Roasted Winter Squash w/ Lemon-Tahini Dressing {12 Weeks of Winter Squash}

When it comes to winter squash, I've come to the conclusion that, in general, my favorite way to prepare it is to roast it.  And I like it best unpeeled.  I love the deep, natural sweetness that comes to the surface... the edges turn golden... the skin turns pleasantly chewy... I am entirely happy just eating it like this.

So really, what sets one roasted squash apart from the next roasted squash?  The seasonings, of course.  And the sauce.  Ah yes, the secret's in the sauce.  

In this version, that salt-of-the-earth, sweaty-quality of cumin seeds is the accent.  And throwing in some green onions to roast with the squash near the end.  I actually think that I could triple the quantity of green onions in this recipe and still not have enough.  Keep that in mind if you're a green onion-lover.

And then there's the creamy, tangy drizzle of lemon and tahini that finishes the whole thing off.  You'll definitely want to pass this around and let everybody spoon more of it onto their own plates to swipe bites of squash through on the way to their mouth.

I'm still feeling pretty darn proud of myself for ending this year on such a virtuous note.  I credit that with turning to the exploration of winter squash (instead of holiday sweets...not that I didn't go there...just not as in-depth as I could have).

Roasted Winter Squash w/ Lemon-Tahini Dressing

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: ~30 minutes

Keywords: roast entree side vegan lemons squash winter fall

Ingredients (serves 6)

• 1 small kabocha squash, scrubbed & cut into 1"-thick wedges, seeded
• 1 (~1 lb) delicata squash, scrubbed, cut into 1"-thick rings or slices, seeded
• ~7 Tbs. extra virgin olive oil, divided
• 1½ tsp. cumin seeds, divided
• kosher salt
• freshly ground black pepper
• 4 scallions, sliced on the bias into 2" pieces
• 2 Tbs. freshly squeezed lemon juice
• 1 Tbs. tahini (sesame seed paste)
• crushed red chile flakes

Instructions

Arrange oven racks into upper and lower thirds of the oven; preheat to 425° F.

Place the prepped kabocha on one baking sheet that has been lined with parchment paper. Place the prepped delicata on another. Drizzle about 1½ tablespoons of the oil over each baking sheet and then sprinkle with all but about ¼ teaspoon of the cumin seeds. Sprinkle with salt and pepper. Toss everything around so that all surfaces of the squash get lightly coated in everything. Slide into oven and roast for 15 minutes.

Combine remaining cumin seed, 1 tablespoon of olive oil, and scallions in a smal bowl, and season with salt and pepper; toss to coat. Divide scallions evenly over squash and continue to roast until squash is tender (but not mushy), ~15 minutes more.

In the meantime, put the lemon juice, tahini, and remaining 3 tablespoons of olive oil into a small jar with a tightly fitting lid. Add a pinch of salt and pepper. Screw on lid and shake like crazy until smooth and combined.

Put the squash and onions onto a serving platter and drizzle with the lemon-tahini dressing (as much as you like...hold some back to serve alongside, as well); sprinkle with crushed red chiles.

slightly adapted from Bon Appétit magazine, December 2012

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This is already week #10 of 12 Weeks of Winter Squash!  So, while it is the last one of 2012, we're heading into a new year to finish it out.  Be sure to stop by my co-host Joanne's place to see what she made with winter squash this week, and then share your own creations below.  Wishing everyone a safe and happy New Year!

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1. Roasted Squash w/ Lemon-Tahini Dressing

2. {Butternut Squash} and sweet potato salad

Red Curry Delicata Squash w/ Tofu {12 Weeks of Winter Squash}

I feel pretty virtuous eating meals like this just two days before "holiday" food.  Now, if only I had the resolve to skip the fattening dips and spreads and cookies and bars and.... well, you get the point.  I suppose it is essential that I eat virtuously for at least a month leading up to a heavy-foodie-holiday.

This marks my first date with Delicata.  I've had my eye on it for a while now.  All tubular and yellow with pretty green stripes.  I haven't been able to get it out of my head.  For at least eight or nine weeks now.  Finally we connected.

I've had a recipe marked for almost as long that used red curry paste - something I love.  And go through "phases" with.  I haven't used any in a while, so this dish was a bonus.  Originally, the squash, the tofu, and the broccoli were basically stir-fried and then liquid was added to them and they were simmered.  And while it sounded good, I know myself.  I prefer both my winter squash AND my tofu roasted.  So I kept the basic flavor profile and the same ingredients, and I turned it into a roast, instead.

The tofu gets pressed and roasted until chewy (the way I like it), while the squash gets tender, but not mushy.  The slight sweetness of the squash goes so well with the mild heat from the curry paste.  Scoop the whole shebang over some warm brown rice, and you've got yourself a meal.

I contemplated whipping up a little sauce of glaze for this, but in the end, decided that I liked it just the way it was.  If you feel you need something, you can make it during the second half of the roasting time and everything will be done together.

(Roasted) Red Curry Delicata Squash w/ Tofu

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: ~30 minutes

Keywords: vegan broccoli squash tofu winter fall

Ingredients (serves 4)

• 3 Tbs. mild olive oil or vegetable oil
• 16 oz. firm or extra-firm tofu, pressed for at least 1 hour
• 3 oz. prepared red curry paste, such as Thai Kitchen
• 1 Tbs. brown sugar
• ½ tsp. salt + more to finish
• ⅛ tsp. ground black pepper
• 1 small-medium Delicata squash (~2 lbs.)
• 1 c. small broccoli florets
• cilantro leaves, to garnish
• cooked brown rice, for serving

Instructions

Preheat oven to 450° F. Line two baking sheets with parchment paper. Cut the tip and tail off of the squash, cut in half lengthwise, then scoop out the seeds. Cut into ¼" half-moons. Cut the block of tofu in half lengthwise (through the center so that you have two thin, large rectangles. Cut each half into quarters.

Combine oil, red curry paste, brown sugar, salt, and pepper in a medium bowl. Dip each piece of tofu into the mixture and turn to coat. The tofu should have a very thin layer covering all sides. Set on one of the prepared baking sheets and sprinkle all over with some more salt.

Add the squash to the bowl and use your hands to toss and coat all of the slices. Lay out in a single layer on the other baking sheet.

Add the broccoli florets to the bowl and toss to coat with the last of the curry paste mixture. Set aside for now.

Slide the baking tray with the tofu on it into the preheated oven; roast for 15 minutes. Remove tray from the oven, and quickly flip the tofu slices over; add broccoli to the empty half of this baking sheet, slide back into oven, also sliding the other baking tray (with squash) in at the same time. Roast for another 15 minutes.

Remove from oven - the squash and broccoli should be tender and the tofu should be chewy.  Serve over warm brown rice and garnish with cilantro.

note:

If you like, you could make a quick sauce/glaze on the stove top while this is roasting. Put some maple syrup into a small pan along with a dollop of red curry paste. Whisk and simmer to reduce a bit. Drizzle over plates before serving.

This recipe was inspired by and adapted from herbivoracious

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Don't forget to drop by my 12 Weeks of Winter Squash co-host, Joanne's place to see what she did with winter squash this week!  Also, we'd love it if you'd share what you're doing with winter squash in your kitchen this week in the linky tool below.

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1. Red Curry Delicata Squash w/ Tofu

2. Black Bean and Butternut Squash Taco & Salad

3. Lasagna of Fall Vegetables, Gruyere & Sage Bechame

Everyday Maven talks Winter Squash

Hey everybody! I am currently recovering from a major sugar high. Have you seen the posts around here lately? Fortunately, I have a fantastic friend, Alyssa from Everyday Maven here to fill in while I get over the shakes. Please give her a big welcome and check out her delicious winter squash suggestions.

Hi Everyone and Happy 12 Weeks of Winter Squash Monday!

My name is Alyssa and I am the Everyday Maven. Everyday Maven is where whole foods meets weight watchers. Simple and delicious everyday recipes for the home cook who wants to keep their food clean and their waistline trim!