Happy Halloween, Friends! 🎃 👻 🕷
If I had to sum up October in a simple phrase, it would be "pumpkin-fever"! This time of the year, you would find me at farmers markets searching for the perfect pumpkin. I love that they come in all shapes and sizes, and I like to use them as a natural decor around the house. Pumpkins not only make pretty decorations, but they are also delicious and healthy when cooked. This October, I bought several types of squash: acorn, Crown Prince, red kabocha and the good old butternut.
Crown Prince squash has a light greenish-grey colour, and it is yummy and sweet when roasted in the oven. We haven't really had a chance to add it to a dish and post about it, as we ate it as a snack on its own! Red kabocha is meant to be sweet as well, so we are looking forward to trying it soon. The acorn squash seemed too cute to eat, but we desperately wanted to try it! Therefore it ended up as this Roasted Acorn Squash with Tahini Tofu dish. The acorn squash is also sweet and crumbly, and thanks to its size, it cooks quicker than the other squashes we have tried.
This Roasted Acorn Squash with Tahini Tofu is the perfect vegan meal packed with protein, vitamins, and nutrients, but not for vegans only! It combines so many flavours, yet it all comes together perfectly! Try it and see it for yourself. 😉
Roasted Acorn Squash with Tahini Tofu
PREP TIME: 20 min
TOTAL TIME: 40 min
- 1 acorn squash
- 200g tofu
- 200g baby spinach
- 50g couscous
- olive oil
- salt, pepper, veg bouillon powder
- 2 handfuls of pomegranate seeds
- a few coriander leaves to garnish
- 2 wedges of lime to serve
- 4 tbsp tahini
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- ½ tsp chilli flakes
- 2 tbsp cornflour
1. Preheat the oven to 200°C/ 180°C fan/ gas mark 6.
2. Wash the acorn squash, cut it into two and scoop out the seeds. Transfer the squash onto a tray lined with parchment paper and roast for about 30 min or until soft.
3. To prepare the marinade, mix all the ingredients in a medium-size bowl apart from the cornflour. Cut the tofu into small cubes, toss them into the marinade and set aside.
4. Heat a splash of olive oil in a pan and add the baby spinach. Season it with salt and cook for a few minutes until wilted.
5. Add the couscous to a bowl, cover it with boiling water (about 75 ml) and season to taste with veg bouillon powder.
6. Heat 2 tbsp olive oil in a pan. Mix the cornflour with the marinated tofu and start frying it in batches. Stir it frequently, making sure that each little cube is crispy on each side.
7. Mix the couscous with the wilted spinach and scoop it into the cooked acorn squash halves. Sprinkle with pomegranate seeds and crispy tofu. Garnish with fresh coriander leaves and a squeeze of lime juice.
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