Name: Roasted Kabocha Squash, Purple Cabbage, and Tofu Salad with Tahini Peanut Butter Sauce
Ingredients: 1 medium kabocha squash; 1 tbsp olive oil; 1 block firm tofu, cubed; 1/4 tsp smoked paprika; ½ tsp ground cinnamon; ½ tsp Chinese five-spice; Sea salt and black pepper to taste; 1 cup cooked squash with skin and seeds removed; 2 cups purple cabbage, thinly sliced; 1 cup diced carrots; 1/2 cup diced parsley; 2 spring onions, finely chopped; 2 tbsp creamy peanut butter; 2 tbsp tahini sauce; 2 tbsp lime juice; 1 tbsp soy sauce (or tamari for gluten-free); 1 tbsp maple syrup or honey (optional); 1 tsp grated ginger; 1 clove garlic, minced (optional); 2-3 tbsp warm water (to adjust consistency); Fresh cilantro; Crushed peanuts; Sesame seeds

Description

Warm up with this Roasted Kabocha Squash drizzled with a velvety rich dressing. Perfect for cozy evenings and packed with plant-based nutrients.

Ingredients

Units Scale

Roast squash + tofu

1 medium kabocha squash
1 tbsp olive oil
1 block firm tofu, cubed
1/4 tsp smoked paprika
1/2 tsp ground cinnamon
1/2 tsp Chinese five-spice
Sea salt and black pepper to taste

Salad

1 cup cooked squash with skin and seeds removed
2 cups purple cabbage, thinly sliced
1 cup diced carrots
1/2 cup diced parsley
2 spring onions, finely chopped

For the Peanut Butter Sauce:

2 tbsp creamy peanut butter
2 tbsp tahini sauce
2 tbsp lime juice
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp maple syrup or honey (optional)
1 tsp grated ginger
1 clove garlic, minced (optional)
2–3 tbsp warm water (to adjust consistency)

Toppings (optional):

Fresh cilantro
Crushed peanuts
Sesame seeds

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Instructions

Directions:

Roast the Squash and Tofu:
Preheat your oven to 400°F (200°C). Place the whole kabocha squash on a baking sheet and roast for 45-60 minutes until it’s tender when pierced with a fork. Place the spices and olive oil in a bowl, mix together, and dip the tofu in it prior to baking.
On the same sheet, add the tofu, sliced into slabs, and bake for 25-30 minutes or until lightly golden and firm.
Prepare the Salad Ingredients:
While the squash and tofu roast, slice the purple cabbage thinly, chop the parsley, slice the spring onions, and shred the carrot. Place these in a large salad bowl.
Make the Peanut Butter Dressing:
In a small bowl, whisk together the peanut butter, tahini, lime juice, soy sauce, maple syrup, ginger, and garlic. Gradually add warm water, a tablespoon at a time, until the dressing reaches your desired consistency.
Assemble the Salad:
Once the squash is cool enough to handle, slice it in half, remove the seeds, and peel off the skin. Cut into cubes. Cube the roasted tofu as well. Add the squash and tofu to the bowl with the salad ingredients.
Combine and Serve:
Drizzle the peanut butter-tahini dressing over the salad and toss everything gently to combine. Adjust seasoning with salt and pepper, and garnish with additional parsley or crushed peanuts if desired.