Roasted Kabocha Squash and Tofu with Ginger and Lime

 

Winter squash was never my thing; I was definitely very late to the kabocha squash party. But once I discovered this recipe from Smitten Kitchen, I cannot get enough of the stuff!

This recipe is pretty straight forward, marinate squash and tofu and then bake. But what is key are the garnishes, but really, without them the dish falls flat, so don’t skimp on them! Make sure that you get plenty of lime and green onions and use them both liberally. If you can’t bring yourself to buy sesame seeds (I love them and always have them in the pantry) it won’t suffer too much. But the lime is essential!

You can use other winter squash besides kabocha, but then you need to peel it either before or after it cooks. Fortunately, you can eat cooked kabocha peel, so much easier!

Soy and Ginger Marinated Tofu and Winter Squash Bake 

(serve 4-6)

Medium sized kabocha squash (1-2 lbs)

12 oz firm tofu

4 tablespoons olive oil, divided

1 tablespoon honey

Pinch red pepper flakes (more if you like it really spicy)

¼ cup soy sauce

1 tablespoon minced ginger (peel ginger first)

6 large cloves garlic, minced fine

3 green onions, sliced on the diagonal, ¼ inch slices

2 limes, cut in half

1 tablespoon white sesame seeds 

Salt

Pepper

Preheat oven to 400 degrees. Slice tofu into ½ inch slices lengthwise. Slice off the top and base of the squash to make it easier to cut. Cut in half, scoop out seeds and discard. Cut squash into ½ moon slices and place in a large mixing bowl. Combine soy sauce, ginger, and 2 tablespoons olive oil and mix well. Toss with the squash and then pour remaining marinade over the tofu, ideally in a glass container such as a bread pan and allow tofu to marinate for at least 15 minutes, turning once if it isn’t submerged.

Line a large sheet pan with parchment paper and arrange squash slices on it, allowing enough space to fit in tofu. If necessary, use two sheet pans. Season all with salt and pepper and bake for 15 minutes, remove from oven and flip squash and tofu to allow other side to crisp. Bake another 5-8 minutes until crisp. While squash is baking, add minced garlic to the remaining two tablespoons of olive oil. When you flip the tofu and squash, sprinkle oil and garlic on all and return to oven.

When you finally remove from the oven, squeeze lime over all, using at least two halves and 

four halves if the lime is small. The squash and tofu will soak it up so do not be afraid to douse them liberally! Sprinkle sliced green onions and sesame seeds if using over all and then serve. 

Hugs!