Baked Stuffed Butternut Squash, Vegetarian |
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Prep Time: 20 Minutes Cook Time: 47 Minutes |
Ready In: 67 Minutes Servings: 2 |
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This recipe is from the Horn of the Moon cookbook. Their recipes are excellent. The Tofu-Tahini sauce adds protein and delicious flavor to a simple meal Ingredients:
1 medium butternut squash, cut in half, seeds scooped out |
2 tablespoons sunflower oil |
1 cup onion, chopped |
1 inch fresh ginger, finely chopped |
5 garlic cloves, finely minced |
1 teaspoon dried dill weed |
1 teaspoon dried basil |
1 medium sweet red pepper, chopped |
1 (8 ounce) package firm tofu or 1 (8 ounce) package medium firm tofu, mashed |
3/4 cup tahini |
1 1/2 cups water |
1 tablespoon flour |
1 tablespoon tamari (or more to taste) |
pepper |
1/2 cup fresh parsley, chopped |
Directions:
1. Bake squash cut side down, 400F degrees oven for 45 minutes.
2. While squash is baking, In a skillet heat oil, saute onions, ginger, garlic, dill weed& basil.
3. Cook over medium heat until they begin to brown.
4. Add chopped Pepper, continue to cook for approximately 2 minutes.
5. Meanwhile, put the tofu in a saucepan, add tahini and mix well.
6. Slowly add the water and cook over low heat, stirring with a whisk until sauce is thoroughly combined.
7. Add flour to the sauted veggies.
8. Combine veggies and the tahini-tofu sauce.
9. Continue to simmer on very low heat Add tamari and pepper (add more water if the sauce gets too thick).
10. Mix in parsley and serve over squash.
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