Veggie Dinner of the Year: Miso-Curry Delicata Squash with Tofu and Kale

Last night I cooked the best vegetarian dinner I've cooked all year: Heidi Swanson's Miso-Curry Delicata Squash with Tofu and Kale from her new cookbook, Super Natural Every Day. 

This dish was so simple to prepare, so healthy, and so flavorful and warming; you must put it in your rotation for the holiday season immediately.  On those upcoming nights where you're feeling bloated from your cookie swap or that glass of egg nog you should have just turned down, and you're feeling like you just don't have time to cook with the holiday madness swirling around you, give this recipe a try.  It is seriously just the thing.  It is also terrifically vitamin-packed to keep the cold weather germs at bay.

As I set out to cook dinner last night, pulling tofu, kale, and squash out onto the counter, the husband and I exchanged knowing glances that read: "Man, wouldn't ordering pizza just be soooo much better than this hippie feast we're about to put together?"  But we were determined to stick to the meal plan, so tofu and kale it was, Saturday night party food cravings be damned.  I am so glad we did.  This light, energizing dinner sings with flavor from the miso and Thai curry.  The tofu, squash and potatoes get crispy, crusty and caramelized in the oven, and each bite has an incredible burst of texture and flavor, especially since the delicata squash skin is edible and adds a special chewiness to the dish. 

We served the dish over rice, but it would also be wonderful with quinoa or just on its own; the squash and the potatoes provide plenty of carbiness.  This is a very filling dish, despite its lightness, which is why I think it is perfect for the holiday season.  On those nights when you are really starting to feel gross, this dish will hit your nutritional reset button without leaving you feeling diet-y and deprived.  You could also pre-whisk the sauce and pre-prep the veggies to really move this into easy weeknight dinner territory.   Try it this week!

Miso-Curry Delicata Squash with Tofu and Kale
from Super Natural Every Day, by Heidi Swanson
Serves 4
Ingredients
12 ounces delicata squash
1/4 cup olive oil
1/4 cup white miso
1 tbsp red Thai curry paste
8 ounces extra-firm tofu, cut into small cubes
4 medium new potatoes, unpeeled, cut into chunks
2 tbsps fresh lemon juice
1 1/2 cups chopped kale, tough stems removed
1/3 cup pepitas, toasted, or tamari pumpkin seeds
2/3 cup chopped fresh cilantro
Directions
1) Preheat the oven to 400 degrees with a rack in the middle of the oven.
2) Cut the delicata squash in half lengthwise and use a spoon to clear out all the seeds. Cut into 1/2 inch thick half-moons.
3) 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.
4) Roast for 25 to 30 minutes, until everything is tender and browned. Toss once or twice along the way, after things start to brown a bit. Keep a close watch, though; the vegetables can go from browned to burned in a flash. (Note: It took me almost a full half-hour longer than this to get the doneness I wanted on my tofu, squash and potatoes.  It makes me wonder about our oven!  I googled the recipe to see if any other bloggers or cooks noted this cooking time discrepancy, and it seemed to be just me.  In any case, cook until the veggies and tofu are brown, no matter how long it takes!)
5) In the meantime, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated.
6) Toss the roasted vegetables gently with the kale, pepitas, and cilantro. Serve family style in a large bowl or on a platter.

*due to a camera fail, photos are via Food is Forever, Chez Pim, and my darling lemon thyme