Miso Winter Squash

Miso-Curry Winter Squash: Tofu, Kale, Cilantro adapted from

Serves 4

12 ounces delicata or acorn squash

1/4 cup extra-virgin olive oil

1/4 cup white miso

1 tablespoon red Thai curry paste

14-ounces extra-firm tofu, cut into small cubes

6 baby red potatoes, quartered

2 tablespoons fresh lemon juice

1 1/2 cups chopped kale leaves

2/3 cup chopped fresh cilantro

Preheat the oven to 400F with a rack in the middle of the oven. Cut the squash in half lengthwise and use a spoon to clear out all the seeds. Cut into 1/2-inch thick half-moons.

In a medium bowl, whisk together olive oil, miso, and curry paste. Combine the tofu, potatoes, and squash in a large bowl with 1/3 cup of the miso-curry paste. Use your hands to toss well, then turn the vegetables onto a rimmed baking sheet and arrange in a single layer.

Roast for 25 to 30 minutes, until everything is tender and browned. Keep a close watch as the vegetables can go from browned to burned in a flash.

In the meantime, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated.

Toss the roasted vegetables gently with the kale and cilantro. Serve family style in a large bowl or on a platter.