I like to find new ways to use up the butternut squash that we sometimes get overloaded with from the organic vegetable box. As Jim is such a big fan of tofu getting it into a meal in a new way is always a bonus too. The recipe actually calls for red onions but I wasn’t going to buy one specially so I just used what I had on hand.
This recipe is so simple it’s silly, you chop it all up, roast it for a bit then add the glaze and roast it for a bit longer. The flavours are amazing though and we polished off the whole lot in one go even though the recipe says it serves 5 (Jim eats enough tofu for 3 in one sitting)! The notes suggest serving it with a fruity slaw but it’s bloody freezing here so it went over brown rice and worked really well that way.
I will definitely be keeping this one in rotation as the squash is the only thing that I don’t always have in the house. I think it would work well with sweet potatoes as well, I tend to think of squash and sweet potatoes as being interchangeable.
It’s nice to be reminded that you don’t have to do a ton of work and use 12 different ingredients to get a really tasty healthy meal.