Description
This one-pan miso curry delicata squash and tempeh dinner is big on flavor and low on effort. Perfect for a nourishing weeknight meal! Adapted from Heidi Swanson’s Super Natural Every Day.
Ingredients
Units
Scale
- 1/4 cup white miso paste
- 1/4 cup Thai red curry paste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coconut sugar
- 1/4 cup water
- 1 delicata squash (about 2 pounds)
- 6-8 baby red potatoes (or gold), halved
- 1 block tempeh, cut into large cubes (about 1.5-inch cubes)
- 4 cups chopped lacinato kale
- Pepitas and cilantro to serve
- Optional: kimchi, sesame seeds, avocado
Instructions
- Preheat & make sauce. Preheat your oven to 400 degrees and line a rimmed baking sheet with parchment paper (or a silicone baking mat). Whisk together the miso paste, curry paste, olive oil, coconut sugar, and water in bowl. Set aside while you prep the veggies.
- Prep veggies. Slice the ends off of the delicata squash, then slice in half lengthwise. Scoop out the seeds, then cut into 1/2-inch slices. Place squash slices, potato halves, and tempeh cubes in a bowl and pour in half of the sauce. Toss to coat thoroughly.
- Bake. Transfer the sauced up veggies to the sheet pan, spreading them out in an even layer. Bake at 400 for 25 minutes, until everything is golden brown and cooked through.
- Kale. Meanwhile, toss the kale in the remaining sauce, using your fingers to massage it into the kale for a couple minutes to help the kale start to break down.
- Finish & serve. Once the veggies and tempeh are golden brown on the edges and smelling fragrant, remove them from the oven. Transfer the saucy kale right to the sheet pan and use a tongs to toss everything together. Serve bowl-style with your pepitas and cilantro. Other really good toppings include kimchi, sesame seeds, and avocado!
Notes
- Storage instructions. Store veggies separately from toppings in an airtight container for up to 5 days. I like to reheat leftovers in the oven gently or enjoy straight from the fridge as a salad!
- Toppings: I love making this recipe as nourishing as possible! I add kimchi, various seeds (sesame and pepitas most often), and avocado.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Thai-inspired
Nutrition
- Serving Size:
- Calories: 584
- Sugar: 10.2 g
- Sodium: 321.2 mg
- Fat: 18.7 g
- Carbohydrates: 87 g
- Fiber: 15.4 g
- Protein: 25.6 g
- Cholesterol: 0 mg
