Fall and winter cooking are my favorite.
I love staying inside all day on a cold and dreary day and cooking up a storm. I especially love cooking with squash in the fall. This year, I’ve discovered delicata squash. It’s small and quaint, and tastes mildly sweet, less so than butternut. It’s also beautiful when sliced. I think it looks like a star, with its ridged and scalloped edges. Delicata squash is also mighty easy to slice up, much more so than the standard butternut. You don’t have to peel it, and it’s easier to cut into, since it’s not as dense nor as large. It’s perfect to whip up on a weeknight, as it also doesn’t take long to roast given its size.
Here’s a great little recipe for the beginnings of colder weather. It’s got the heartiness fall squash, sweetness of apples, and a bit of brightness from the bed of greens on which it sits, to keep it from falling completely into the heavy comfort food routine that will soon be upon us during the holidays. I’m looking forward to the holidays, but they always seem to creep up on me. I think it’s because I don’t yet host any holidays, so I don’t need to think about planning meals, hosting guests, or keeping up traditions for little ones. But one event I’m excited to make a tradition is The Great Food Blogger Cookie Swap! I participated last year and made these adorable little Pecan Tarts for the holiday cookie swap to share with fellow bloggers. I’m super excited for a new round of cookies! If you have any suggestions of amazing holiday cookies you’ve made in the past, let me know in the comments, leave a link, and I’ll be sure to check them out!
Oven-baked Tofu, Apple, and Delicata Squash Fall Salad
Delicata squash is mighty easy to slice up, much more so than the standard butternut. You don’t have to peel it, and it’s easier to cut into, since it’s not as dense nor as large.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4 servings
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup freshly squeezed orange juice
- 1/4 teaspoon grated lemon zest
- 1/4 teaspoon grated orange zest
- 2 tablespoons water
- salt and ground black pepper to taste
- 1 pound firm tofu, drained
- 1 delicata squash
- 2 Fuji apples, sliced
- 1/4 cup sesame seeds, toasted, for topping
- 1-16 ounce bag of baby spinach or baby arugula
- Preheat oven to 400*F.
- Combine balsamic vinegar, olive oil, soy sauce, maple syrup, lemon juice, lemon zest, water, salt and pepper in a large mixing bowl and set aside.
- Gently press tofu to remove as much liquid as possible, then cut into 1 inch cubes. Poke the tofu in several places with a fork. Place in a large bowl. Pour balsamic marinade over tofu and marinate for 15 to 20 minutes.
- Slice the delicata squash and toss with olive oil. Roast for 10-15 minutes. Half-way through that baking time, turn the slices over.
- After the delicata squash are roasted, place in a large baking dish, and pour the tofu plus marinade over the squash. Add the apple slices on top.
- Bake, covered, for 10 minutes. Then remove the lid and bake for another 10 minutes.
- Serve over a bed of greens, baby spinach or arugula.
Inspired by: Oven-Roasted Tofu with Apples, Whole Foods Recipe