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Miso Sesame Winter Squash
Photo: Mae Mu

Miso Sesame Winter Squash

12 ingredients 10 min + 70 min openrecipes
Miso Sesame Winter Squash

Inspired by a recipe in Bryant Terry's new cookbook, The Inspired Vegan. Roasted winter squash (and tofu) with a miso, maple, sesame, citrus sauce.

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Estimated Nutrition (whole recipe, rough)

548
Calories
13g
Protein
33g
Fat
55g
Carbs

Counts 11 of 16 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 11 portions →
Ingredient Portion assumed kcal
Sesame 1 tbsp (14g) 120
Olive Oil 1 tbsp (14g) 119
Tofu 100g firm 76
Orange 1 medium (131g) 62
Molasses 1 tbsp (20g) 58
Maple Syrup 1 tbsp (20ml) 52
Miso 1 tbsp (18g) 34
Lemon juice of 1 lemon (48ml) 12
Soy Sauce 1 tbsp (15ml) 9
Arugula 1 cup (20g) 5
Basil 5 leaves fresh (2.5g) 1
Pumpkin not in our table 0
Water not in our table 0
Topping not in our table 0
Toasted Sesame Seed not in our table 0
Flower not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 2 pounds delicata squash (~3), halved, seeded, and cut into 1/2-inch inch thick pieces
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons molasses
  • 1 teaspoon tamari or shoyu
  • 2 tablespoons pure maple syrup
  • 1 heaping tablespoon white or yellow miso
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon grated lemon zest
  • 5 tablespoons water
  • 8 ounces organic extra-firm tofu, pressed, cut into 1/2-inch cubes
  • Various toppings: toasted sesame seeds, chopped arugula, basil, basil flowers, lemon wedges

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By 101cookbooks · Recipe sourced from openrecipes

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