honeynut squash with sage and miso whipped tofu and mushrooms
This seasonal ingredient and fall-inspired dish is super delicious and nutritious. I made this dish using seasonal ingredients such as honeynut squash, sage, arugula, and shiitake mushrooms! If you have never had honeynut squash, it looks like a mini butternut squash but is sweeter and more flavorful!
I love squash season; you can find a great variety at a low cost at local farmers’ markets and Trader Joe’s! Squashes are amazing because you can bake their seeds to use as a crispy addition to your plate, as I did in this dish!
This dish is vegan and gluten-free!
Makes four servings
Ingredients:
two honey nut squashes
one block of organic extra-firm tofu (my favorite tofu is hodo)
1/2 cup fresh sage leaves
two tbsp red miso paste
two cups fresh sliced shiitake mushrooms
1/4 cup apple cider vinegar
one fresh lemon
extra virgin olive oil
baby arugula
sea salt
fresh cracked black pepper
1/4 tsp turmeric powder
1/4 cup nutritional yeast (optional)
Method:
squash
preheat oven to 400F
wash well and cut the very top and bottom of the honeynut squashes off, then slice the squashes in half
scoop out the seeds and set them aside for later
rub squash haves with avocado or olive oil and sea salt and place squashes cut-side up on a large baking sheet
roast for 20 minutes
using a strainer, take the leftover seeds and wash them well, then place clean seeds between two paper towels to dry and set aside
mushrooms and sage
using the strainer, wash your shiitake mushrooms, then slice them
wash your sage leaves
in a large frying pan, add olive or avocado oil, then your mushrooms and sage leaves
saute the mushrooms and sage at medium-low heat
whipped tofu
meanwhile, in a food processor, add tofu, miso, apple cider vinegar, freshly squeezed lemon, salt, pepper, turmeric, and nutritional yeast
remove cooked sage leaves from the pan, add to the food processor, and begin blending everything together
add olive oil until a thick creamy consistency is reached
set whipped tofu aside and check your mushrooms (turn off the heat if necessary)
roasted squash seeds
in a bowl, add squash seeds, a bit of olive oil, and salt; mix to coat all of the seeds
remove the squash from the oven, clear an area on the baking sheet, and add the seasoned squash seeds
roast for another 5-10 minutes
assembly
remove squash and seeds from the oven
place 1/2 squash atop a bed of arugula; fill the center of each 1/2 squash with whipped tofu
top with sauteed mushrooms, roasted seeds, a sprinkle of sea salt, pepper, and a drizzle of extra virgin olive oil