Roasted Butternut Squash with Fig, Tofu & Walnuts w/a drizzle of Vanilla Fig Balsamic

My husband and I have been trying to cut meat out of our diet once or twice a week (or at least remove meat as the main focus of our meal).  During the Winter months, squash is a comforting and filling alternative to meat:  roasted cubed butternut/delicata squash with fresh rosemary & sage; acorn/kabocha squash with spicy sausage; baked stuffed buttercup squash; spaghetti squash with marinara or white clam sauce, squash on pizza, etc.

I made this recipe for dinner last night, and even though I altered a few ingredients, Holly Everythingtarian’s recipe was the tasty inspiration.  Thank you for posting – it was so delicious I had to Pay it Forward!

Roasted Butternut Squash with Fig, Tofu & Walnuts w/a drizzle of Vanilla Fig Balsamic.

Roasted Butternut Squash with Fig, Tofu & Walnuts
w/a drizzle of Vanilla Fig Balsamic
Recipe inspired by Holly the healthy Everythingtarian
which in turn was inspired by Holly’s dinner at Ottolenghi in London, England
Yield: 2 meal-sized servings

1 medium butternut squash, peeled + cubed
2 Tbs. olive oil
1 Tbs. butter
Fresh oregano (sage or rosemary), chopped
Salt & Pepper to taste

1 block firm tofu, cut in 1/2″ thick slices
Panko breadcrumbs
Salt & Pepper to taste

1/2 cup dried black mission figs, quartered
1/4 c flat leaf Italian parsley, chopped
1/4 cup walnuts, chopped
Vanilla Fig Balsamic*
(*or you can make your own balsamic reduction by boiling balsamic with some form of sugar – a little port/fruit/sugar/honey/maple – until it reduces by half & thickens.  That strong vinegar smell will mellow as it cooks.)

Preheat oven to 400°F.  In a roasting pan, toss together squash, oil, butter, oregano, s&p. Roast for 45 to 60 minutes, mixing mid-way through.

Meanwhile, on the stovetop, heat a griddle/skillet on high.  Coat slices of tofu with s&p and panko and grill about 10 minutes per side until you’ve achieved a nice seared crust.  Remove to a cooling rack.  Cut into cubes.

Divide squash into two serving bowls.  Gently toss in chopped, figs, tofu, s&p to taste.  Sprinkle on parsley and walnuts. Drizzle with balsamic reduction.

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3 thoughts on “Roasted Butternut Squash with Fig, Tofu & Walnuts w/a drizzle of Vanilla Fig Balsamic

  1. ooohhh i LOVE your variation with tofu! i am definitely going to have to give this a shot. where did you get your vanilla fig balsamic vinegar? it sounds AMAZING!!

    • Holly – sorry to pilfer your recipe for my post yesterday… but it was just too good not to share!! I bet you could mimic the Vanilla Fig Balsamic by boiling down the obvious ingredients – Balsamic, maybe 1/2 a vanilla bean,seeds scraped out, a handful of figs, some brown (or white) sugar… and then after it has boiled for awhile, puree it… and then return the puree to the pan to reduce.

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