Thursday, January 25, 2018
Since the Farmer's Market is nearing the end of its Butternut Squash bounty, I've been trying to incorporate it in a variety of dishes. Love the sweetness of this one! I topped it off with Franklin Five Pointe Spice that I purchased in Nashville -- it is a mix of bourbon barrel sugar, coffee, cocoa powder, cinnamon, coriander and ginger. It is the crown jewel of spices!
Melissa Clark CB
1 pkg. extra-firm tofu, drained and patted dry
1/4 cup maple syrup
2 teaspoons grated peeled fresh ginger
1/4 teaspoon good chile powder (I used 1/2 teaspoon)
3 tablespoons extra-virgin olive oil
1 medium butternut squash, peeled, trimmed, seeded and cut into 1” cubes
salt as needed
ground pepper, as needed
1 tablespoon chopped fresh sage leaves
2 teaspoon soy sauce
1/2 teaspoon sherry vinegar, plus more for drizzling
1/2 cup fresh cilantro leaves or chopped fresh basil leaves
sliced scallions (white and green parts) for garnish
Heat oven to 425 degrees.
Slice the tofu into 1” slabs. Pat them very dry with paper towels and arrange them in a single layer on a rimmed baking sheet. Cover the tofu slabs with more paper towels and let them sit while you make the sauce.
Combine the maple syrup, ginger, and chile powder in a small saucepan, and simmer until the syrup thickens and reduces by a third, about 3 minutes. Stir in the olive oil.
Place the squash on a rimmed baking sheet and toss it with a generous pinch each of salt and pepper, the sage, and half of the maple syrup mixture. Spread the squash cubes out into an even layer, place the baking sheet in the oven, and roast, tossing the squash occasionally, until golden brown, about 45 minutes.
Once the squash is in the oven, add the say sauce and sherry vinegar to the remaining maple syrup mixture. Remove the paper towels from under and over the tofu, and sprinkle the top of the tofu slabs with salt. Brush half of the soy-maple mixture over the tofu. Add the baking sheet of tofu to the oven and roast it for 20 minutes. Then turn the pieces over, brush the tops with the remaining soy-maple mixture, and cook for 15-20 minutes longer.
Toss the squash with the cilantro. Transfer it to a plate and top it with the tofu. Garnish with sliced scallions and drizzle with more sherry vinegar.