GOCHUJANG ROASTED DELICATA SQUASH
Gochujang is a delightful Korean hot pepper paste. It's thicker, sweeter, and more umami-packed than something like sriracha or sambal oelek (which won't work as substitutes here). You can use any winter squash you like. Delicata is nice because two of them are the perfect size to fill a half sheet pan and they don't need to be peeled, but a medium butternut squash or equivalent amount of Kabocha, acorn, carnival or similar squash will work here. If your winter basil is looking too sad, you can top it with thinly sliced cilantro or scallions instead.
Provided by Mary Kasprzak adapted from Sara Dickerman at Bon Appetit
Categories Side Dish
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Line a baking sheet with aluminum foil (optional, but nice for cleanup). In a small bowl, whisk together the oil, gochujang, soy sauce and sesame oil until smooth. Place the sliced squash in a large mixing bowl and toss with the gochujang mixture until evenly coated.
- Place the squash in an even layer on the baking sheet and roast until tender and browning at the edges.
- Transfer to a serving dish and top with basil.
Nutrition Facts : Calories 153 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 622 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
SOY-SESAME ROASTED SQUASH
Make and share this Soy-sesame Roasted Squash recipe from Food.com.
Provided by Poker
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 500F.
- On a large baking sheet,tos squash/ Or zucchini, garlic,soy sauce& peantoil until well coated; spread squash into a single layer.
- Broil 10 min.
- or until golden brown& chrisp& tender.
- Then sprinkle with sesame seedes& drizzle with soy sauce, if desired.
Nutrition Facts : Calories 65.1, Fat 5, SaturatedFat 0.8, Sodium 345.9, Carbohydrate 4.4, Fiber 1.3, Sugar 1.9, Protein 2.1
SWEET-AND-SPICY ROASTED TOFU AND SQUASH
This is a meal with complex flavors and a variety of textures: velvety from the honey-roasted squash, tender and juicy from the tofu, with the occasional crunch from the sesame-seed garnish and a slight chew from the squash peel. I like to serve this dish with more hot sauce on the side, preferably over brown rice or lightly dressed baby spinach, though it's also good served all alone. As long as the squash and the tofu have each other, that's all they really need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
- While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
- In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
- Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 829 milligrams, Sugar 5 grams
ROASTED SQUASH WITH SESAME SEEDS AND CUMIN
Put a savory spin on sweet acorn squash with cumin, coriander, and sesame seeds.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Toast sesame seeds in a small skillet over medium-high, shaking pan frequently, until golden brown, 1 to 2 minutes. Add cumin seeds and toast until fragrant, about 30 seconds more. Transfer seeds to a small bowl; let cool.
- Toss squashes with coriander, 2 teaspoons salt, 1/4 teaspoon pepper, and oil on a rimmed baking sheet. Spread in a single layer; roast 15 minutes. Add sesame mixture and toss to coat, then flip slices. Roast until squashes are tender and golden brown, about 15 minutes more; serve.
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