This recipe drew my attention because I had all the ingredients already, and one of my favorite Thai dishes combines squash and tofu, so I really wanted to give this a try. We served it with rice.
Notes:
- I used dried powdered ginger (about 1/2 tsp) instead of fresh, and black sesame seeds instead of white, because it's what I had.
- Next time I want to make this with buttercup/kabocha squash (my favorite winter squash).
Verdict: The sauce burned a little (honey always seems to do this) and was a little difficult to clean up because it ran off my foil, but this tasted really good! I would definitely make this again.
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RECIPE: Roasted Squash and Tofu with Ginger (Smitten Kitchen)
