The Sweeter Side of Thai: Butternut Squash with Cranberries and Tofu

     Well, it is good to be back to the blog after a bit of a holiday hiatus! I have been busy in the kitchen with the baking of treats, both healthy and hedonistic and, like most of us this time of year, have had my fill of rich foods and fabulous desserts. Dinners of late have been on the lighter side, lots of soups and salads; heavy on the veggies and easy on anything animal related. It is definitely time to let the body detox a little. With that in mind, it is still January in upstate New York and it is getting colder every day which means we need something warm and comforting on the table at night, just not something so hearty as meat and potatoes.
      One such meal is this delectable, Thai-inspired Butternut Squash with Cranberries and Tofu. This is basically a quick curry, but is not very spicy (depending on how much jalapeno or cayenne you use) and uses a very simple blend of spices rather than a strong curry powder, giving a deliciously sweet and delicate flavor.  Its a pretty simple dish to put together and you should feel free to give yourself a break and buy the vegetables pre-cut in the fresh produce department. You can also opt for the substitution of dried spices instead of fresh jalapeno and ginger, but you will lose out on some depth of flavor. One shortcut I can NOT recommend is skipping the freeze-and-thaw of the tofu. Freezing firm tofu for a day or two (or up to a few months) and allowing it to thaw before cooking results in a really dense and "meaty" texture, making it far more palatable in stir-fries and curries like this one. I use Ithaca Soy tofu which is in a class of its own and can not be beat for taste and texture. Plus, it can be frozen and thawed in its packaging, making it extra easy to keep on hand right in your freezer!

 Butternut Squash with Cranberries & Tofu

Sweet & Delicious In About 30 Minutes

• 1 medium butternut squash, cut into 1" cubes
• 2 stalks celery, sliced
• 2 medium carrots, sliced
• 1/2-1 whole jalapeno, seeded and finely chopped (or, sub. 1/8-1/4 tsp cayenne)
• 8oz firm tofu; frozen, thawed and patted dry; cut into 1/2" cubes*
• 1 Tbsp fresh ginger, grated (or, sub. 1 tsp dried ginger)
• 3 Tbsp vegetable oil
• 1 tsp cumin, plus 1/4 tsp for tofu
• 1 tsp ground coriander
• 1 tsp turmeric, plus 1/4 tsp for tofu
• 1/2 tsp ground fennel seed
• 2 cups coconut milk
• 1/2 tsp salt, plus more for tofu
• 1/2 c dried cranberries
• 1c frozen peas
• 1/2 c slivered almonds
• cilantro or parsley, for garnish

     Begin by lightly seasoning the tofu with 1/4 teaspoon cumin and turmeric, and salt to taste. In a large skillet, saute the seasoned tofu in 1 Tbsp oil over medium-high heat until golden brown on all side, about 8 minutes. Remove from pan and set aside.

     Add remaining 2 Tbsp oil to the pan and saute the jalapeno and ginger for 1 minute, or just until fragrant. Now, add the squash, carrots, and celery. Continue cooking for 5 minutes, stirring occasionally.


     Add the cumin, coriander, turmeric and fennel and saute for 30 seconds.

     Pour in the coconut milk and season with 1/2 tsp of salt. Add the dried cranberries and stir to combine. Bring to a boil, reduce heat to low, cover and simmer until squash is tender, about 15 minutes.

     Add the tofu, almonds and peas and simmer for an additional 10 minutes, uncovered. Taste and adjust seasoning if necessary. Serve over brown basmati rice, garnished with cilantro or parsley.

     

     Serves 6-8. Leftovers can be refrigerated for 4-5 days or frozen up to 1 month. 

     Gluten-free. May be enjoyed by vegetarians, vegans and omnivores, alike!  

     If you are avoiding nuts, simply substitute toasted pepitas or sunflower seeds for the almonds, or skip them altogether if you wish.  

     Total time to prepare: 45 minutes or less

Best Tofu Ever (Ithaca Soy)

     * If you live in the Ithaca area, or in the Central New York region, look for Ithaca Soy tofu. It is hand-crafted and organic and is wonderful in this (and every other) recipe. You may be able to contact the store and place an order if you live elsewhere, but I can not say for sure that they can always do this.  If you can not get their tofu, try to find a good quality, handcrafted variety produced in your area. DO NOT use perma-packed silken tofu in this recipe or you will be disappointed!