Sheet-Pan Coconut Curry With Squash and Tofu

In this warming sheet-pan dinner, winter squash receives the royal treatment, as it roasts in a (shallow!) coconut curry. Choosing a thin-skinned winter squash such as redkuri, kabocha, delicata or butternut means that no peeling is necessary. (In fact, the skin helps the squash keep its structure while cooking.) The whole curry is cooked on one sheet pan: The squash is roasted first, then the tofu, greens and coconut milk are added for an easy, hands-off approach. All curry pastes will vary in saltiness and heat, so add according to your taste preference. If you wanted a bigger flavor punch, you could add some grated ginger and garlic to the coconut milk. The leafy greens will crisp up around the edges, bringing a lovely textural contrast. This is a highly nutritious dish, combining healthy fats from the coconut milk with antioxidant rich squash and leafy greens. Tofu is a wonderful source of protein. Soy has many health benefits, including potentially lowering the risk for cancer.

Makes: 4 servings
Time to cook: 55 minutes (15 minutes prep, 40 minutes cook)

Ingredients

· 2 pounds thin-skinned winter squash, such as red kuri, kabocha, delicata or butternut, seeds removed and squash cut into 1-inch wedges 

· 2 tablespoons vegetable oil or other neutral oil 

· Salt and pepper 

· 1 (14-ounce) can coconut milk, well shaken

· 2 to 3 tablespoons store-bought red or green Thai curry paste 

· 4 ounces leafy greens, such as chard or kale leaves, stemmed and roughly chopped (4 cups, from about ½ bunch)

· 1 (14- to 16-ounce) package extra-firm tofu, cut into 1-inch cubes

· Cooked brown or wild rice, for serving

· Chopped cilantro, for serving

· Red or green chile (optional), thinly sliced, for serving

· 1 lime, cut into wedges, for serving 

Cooking Instructions

1. Heat oven to 425 degrees.

2. Place the squash onto a rimmed baking sheet. Drizzle over the oil and season with salt and pepper. Toss to coat and then lay the squash wedges flat on one cut side. Place into the oven and roast for 20 minutes.

3. While the squash roasts, in a large jug or medium bowl, add the coconut milk and curry paste (use according to your spice level preference) and season generously with salt and pepper.

4. Remove the baking sheet from the oven and tuck the leafy greens and tofu around the squash. Pour the spiced coconut milk over everything. Return to the oven and cook until the squash is completely tender and the greens are wilted, 15 to 20 minutes. Season with more salt and pepper if needed.

5. Spoon the squash, tofu, greens, and sauce over rice and top with cilantro and sliced chile (if using); serve with a lime wedge on the side.

Nutrition per serving
535 calories; 34 grams fat; 20 grams saturated fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 52 grams carbohydrates; 17 grams protein; 8 grams fiber; 7 grams sugar; 1279 milligrams sodium

Recipe by Hetty Lui McKinnon, NY Times Cooking  

‍