Delicata Squash and Tofu Thai Red Curry
Sweet roasted squash brings out the spice in this delicata squash and tofu thai red curry.
Yield: 4 servings
  • 1½ cups brown rice
  • 1 delicata squash
  • 4 tbsp Pompeian Smooth Extra Virgin Olive Oil
  • salt and black pepper, to taste
  • 20 oz tofu, cut into ½-inch cubes
  • 1 tbsp minced ginger
  • 3 scallions, white and dark green parts minced and separated
  • 5 oz baby kale
  • 1¾ cups coconut milk
  • 4 oz thai red curry paste (or to taste)
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 oz Thai basil or regular basil
  1. Cook rice according to package directions. Meanwhile, heat oven to 475F.
  2. While the rice cooks, cut off and discard the ends of the squash. Slice it crosswise into ½-inch-thick rounds. Discard the pulp and the seeds. Spread on a parchment-lined baking sheet and brush with olive oil. Season with salt and black pepper. Spread the tofu on a second parchment-lined baking sheet in a single layer. Put both pans in the oven and bake for 18-20 minutes, or until squash is tender and tofu is browned and firm.
  3. Heat the remaining olive oil in a large wok over medium heat. Add the ginger and white parts of the scallions to the pan. Saute for 1-2 minutes, or until softened and fragrant. Stir in the kale, season with salt and black pepper, and cook until wilted. Add the coconut milk, brown sugar, soy sauce, and Thai curry paste, to taste. Add the squash and tofu to the pan and let simmer for 5-6 minutes, until slightly thickened. Stir in the basil.
  4. Serve rice topped with the finished curry. Garnish with the green tops of the scallions.
An Eats Well With Others Original
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at