This roasted squash with chile and honey is served with sweet and spicy soy roasted tofu, sesame seeds, and scallions. An easy, healthy side or vegetarian main dish.
Roasted Squash with Chile and Honey
- Quick Glance
- 40 M
- 1 H, 10 M
- Serves 6
Preheat the oven to 400°F (204°C). Line 2 rimmed baking sheets with parchment paper.
Drain the tofu and cut it into slices 1/2 inch (12 mm) thick. Place a double layer of paper towels on a chopping board, add the tofu, and then place another double layer of paper towels on top. Place another chopping board or a baking sheet on top and weight it. Let rest for 20 minutes to press out excess moisture.
Halve and seed the squash and cut it into wedges 1/2 to 3/4 inch (12 to 18 mm) thick.
In a small bowl, combine the honey, soy sauce, crushed red pepper, ginger, and 5 tablespoons of the oil.
Divide the squash between the baking sheets, leaving room on one of them for the tofu, and spoon 2/3 of the soy sauce mixture over the sqush. Using your hands, turn the squash to fully coat them.
Cut the tofu slices in half and place them in a single layer on the reserved space on the baking sheet. Spoon the rest of the soy-sauce mixture over this, turning the pieces in it.
Season the squash and tofu with salt and pepper and roast in the oven for 15 minutes.
Using a spatula or tongs, flip the squash and tofu. In a small bowl, mix 3 tablespoons oil with the garlic and spoon it over the squash. Continue to roast until the tofu is dark and the squash is burnished and completely tender, 10 to 25 minutes more. You may need to remove the tofu before the squash.
Arrange the squash and tofu on a platter, scatter with the sesame seeds and scallions, and squeeze with the lime juice.
Recipe Testers' Reviews
Although it doesn’t feel like fall yet where I am, this is a great dish to get a taste of the season and a particularly flavorful way to prepare winter squash. The marinade is the perfect umami balance of sweet, spice, and salty, and both the squash and tofu absorb it all very nicely. The squeeze of lime was a welcome pop of acid to finish off the dish and loved the toasted sesame seed garnish. My taster husband was very enthusiastic and there was a lot of lip smacking.
I would emphasize that you want 2 pounds of cut, peeled and seeded squash as the yield. To make sure you have enough, it seemed like buying a little over 3 pounds worked out perfectly.
This is a good side, but satisfying enough for an entrée. The garlic might have still been a little raw for my tastes, but I don’t generally eat pieces of garlic anyway.
I adore tofu but my husband is not quite the enthusiast. I am often on the hunt for a recipe that might change his mind. This recipe indeed did! It comes together quickly (even quicker if you don't peel the squash; I did peel it).
The glaze really permeates the squash and tofu. We loved how crisp the garlic slices got, quickly dispelling any worry that 6 cloves of garlic would overpower the dish. This dish was equally good served hot on night one, picked at cold during the second day, and then reheated for another side serving. Will definitely make this again.