View Full Version : Filled Butternut Squash with Glazed Baby Onions and Roasted Tofu

Oct 1st, 2008, 05:52 PM
serves 6

3 tbsp tamari
2 tbsp olive oil
2 tbsp water
1 clove garlic, crushed
10 drops Tabasco
300g tofu, 18 cubes
Marinate for 1 hour.

3 butternut squash, halved
Criss cross over the flesh and baste well with the marinate. Place face down on a tray and bake for 20 minutes until soft.

24 baby onions
Blanch for 1 minute then peel.

2 tbsp olive oil
1 tsp soft sugar
6 tbsp water
Salt and pepper
Place in a pan with the onions and simmer gently until caramelised.

6 cloves garlic, unpeeled
Place in a dish with the tofu and all but one tablespoon of the marinade and bake for 15 mins, turning at least once

175g green beans
Blanch for 1 minute and refresh.

Heat the remaining marinade and sauté the beans auickly. Add a liitle more oil if needed.

6-7 walnuts, broken
50g wild rice, cooked 45 minutes
Fill each squash half with 4 onions, 3 cubes of tofu and one clove of garlic. Garnish with the sautéed green beans.

Sprinkle the walnuts over the top and the wild rice loosely over and around.

Oct 1st, 2008, 08:11 PM
This is a Sunday dinner waiting to happen!

Does it matter what sort of tofu? Firm/extra firm?

Blanch = ? Is it putting them in boiling water or have I invented that?

Oct 2nd, 2008, 09:05 AM
Any tofu is fine (except silken)

Yes, blanch it to put it into boiling water ... make sure it's really bubbling before you put them in. Then refresh them by plunging them into very cold water (you may need to repeat this so they go fully cold) .. .otherwise they will continue cooking once they come out of the pan and they won't be nice and crunchy.

Oct 2nd, 2008, 09:39 AM
Thank you - I hadn't noticed the "refresh" bit, and yes that would have been my next question!