Miso-Curry Roasted Squash

I have probably mentioned my love for Heidi Swanson’s blog 101 Cookbooks before. It was one of the first food blogs I started reading and has been a constant inspiration to my cooking. This will come as no surprise to fellow food bloggers, as Heidi has been blogging since 2003 and earning well-deserved recognition and awards ever since.

Her photos and creative whole food recipes never fail to excite me and get me thinking. The way Heidi combines flavors and presents quality produce makes vegetarian cooking look gorgeous, easy and fun.

I’ve been flagging my new copy of Super Natural Everyday for a couple of weeks now and it’s gone straight out of control. I can see myself cooking everything and can’t wait to do so.

The first recipe I tried was miso-curry roasted squash. I love the idea of blending these different Asian flavors to generously coat squash, potatoes and tofu in. Roasted vegetables combined with bold red curry and miso pastes make this dish a rich and complex combination of bright, warming flavors.

I stuck to her original recipe pretty closely, but I am eager to try this spice paste on carrots, green beans, sweet potatoes and even fish. I served this as a main, but I think it would work as a side without the tofu.

Miso-Curry Squash
Adapted slightly from Super Natural Everyday
(serves 2-4)

– 1/4 cup white miso paste
– 1 heaping tablespoon red curry paste
– 2 tablespoons olive oil
– 1/2 medium butternut squash, cut into bite-sized pieces
– 4-5 small chat potatoes, quartered
– 1/2 cup tofu, cut into small cubes
– 1 tablespoons white vinegar
– 2 cups kale, finely shredded
– 2 tablespoons toasted pepitas
– a big handful of chopped cilantro and Thai basil, combined.

Preheat oven to 400F/200c

In a small bowl, combine the miso paste, red curry paste and olive oil.

In a large bowl toss the squash, potatoes and tofu with 2/3 of the miso paste mixture until everything is covered well. Spread this out onto a baking sheet.

Bake for 30-35 minutes until squash, potatoes and tofu are golden – tossing a couple of times to make sure everything gets evenly browned.

While this is baking, add vinegar and a teaspoon of warm water to the remaining miso paste mixture. Toss with kale to coat well.

Combine warm squash mixture with kale. Garnish with toasted pepitas, cilantro and basil. Serve warm

To toast pepitas: Place pepitas in a dry pan over a medium-low heat for about 3-5 minutes, shaking the pan frequently to distribute the heat. Take off the heat once golden.


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