My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Sweet and creamy roasted butternut squash mash is paired with spicy, crispy crumbles making a high-protein, delicious meal that’s ready in 30 minutes!
It’s that time of the year, friends! Spicy and warming dishes are coming your way!
Butternut squash is one of my most favorite vegetables in the world. Most of the time, we’re all used to having it in either stews or roasted such as tacos, salads, and stuffed.
In today’s recipe though, I wanted to take a slightly different approach and create a delicious, warming, spicy autumnal bowl high in protein.
Think of this recipe as an American-Asian fusion where elements from both cuisines are balanced to create a delicious fall meal 😊
How to prep butternut squash
I’m going to share the 3-step express method that will roast the squash in the least amount of time.
Step 1: Peel the squash.
Step 2: Cut into 1-inch squares.
Step 3: Toss in spices, oil, and bake for 20 minutes flipping halfway in the middle.
Note: If you decide not to cut butternut squash into small pieces and roast it cut in half, then it will take much longer for it to roast, about 35-45 minutes.
Additionally, you won’t be able to cut the squash into net squares after it’s been roasted, it’ll be all mushy.
How to prep tofu
Tofu prep has also been optimized! No cutting or slicing.
First, you must squeeze all the water out tofu by wrapping it in a towel and pressing it with your hands or placing something heavy on top of it.
Then we will crumble tofu with our hands (could be a little messy, but it’s a time saver!). Lastly, add all the spice, oil, and bake.
Flavors
I decided to go with sage as a star autumn spice in our butternut squash puree. You can use fresh sage for fresh and intense flavor or go with the dried kind. I used the dried kind because that’s what I had on hand.
For tofu, we’ll be taking a spicy Asian spin. Soy sauce and sriracha are the two highlights here.
We’ll make our tofu crispy and spicy and the pairing works really well with our soft and cozy butternut squash puree.
As a finishing touch, we will be adding tahini on top of our bowl to tie flavors together.
Sweet and creamy roasted butternut squash mash is paired with spicy, crispy crumbles making a high-protein, delicious meal that’s ready in 30 minutes!
- 4 cups chopped butternut squash
- 1 tbsp olive oil
- 1 tbsp dry sage
- 1 tsp salt
- 1/8 tsp black pepper
- 1/2 block extra-firm tofu
- 2 tbsp soy sauce
- 1 tsp sriracha
- 1 tbsp cornstarch
- 2 tbsp tahini
- 1 avocado
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Preheat oven to 400 F/ 200 C.
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Using a peeler or a small paring knife, peel butternut squash. Chop it into small squares.
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Toss chopped butternut squash in olive oil and spices and bake for total of 20 minutes flipping half-way in the middle.
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To prepare tofu, wrap it in kitchen towel or paper towel press it firmly with your hands to squeeze all the water. Then using your hands crumble tofu into an empty bowl. Toss tofu crumbles with soy sauce, sriracha, and corn starch. Place on a baking sheet and bake for 20 minutes, tossing lightly half-way in the middle.
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Remove roasted butternut squash from the oven and transfer to a bowl. Mash with a masher or fork. It’s okay to leave it a little chunky.
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To assemble the bowl, lay mashed roasted butternut squash then add crispy tofu crumbles in the middle. Serve with sliced avocado and chopped cilantro.
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Optional: serve with kale or other greens to turn this into a delicious salad.
Nutrition Information (per serving): Calories: 262 Fat: 18 g Saturated fat: 3.3 g Carbohydrates: 25.5 g Dietary Fiber: 7.3 g Sugar: 3.6 g Sodium: 1060 mg Protein: 5 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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