Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Vegan Delicata Squash Red Curry! If you’re looking for a healthy, plant-based dinner- this is it! Simmered tofu and squash in a mild red curry sauce. Easily gluten-free.
I still remember the first time I had delicata squash. Two years ago, when I spotted the adorable little things at Trader Joe’s. I picked up two and promptly went home to prepare them the way TJ’s told me to. Slice into rings, remove the seeds and roast with a bit of olive oil until just crispy and tender. Annnnd then I went back and bought 10,000 more. Now, I count down the days until I get to enjoy them on repeat.
Of course, I couldn’t tell you what I did last week, the majority of research for my thesis, or what I got for BL last year for Christmas. But, food? My memory never fails me.
This curry dish is an ode to three of my favorite things: tofu, curry and of course, delicata squash. Thankfully, it’s fairly easy to put together- even for a weeknight dinner.
Once you slice the squash, roast until tender and golden brown. This will help it stay crisp in the curry sauce, without getting mushy. There are some great curry pastes out there, with Thai Kitchen and Maesri being my favorites. Fry in a little bit of oil until fragrant, then whisk in coconut milk, chilis, ginger, roasted squash and cubed tofu. Simmer until thick and the tofu and squash are tender and cooked through. Enjoy as is or over rice.
This vegan and gluten-free meal is so delicious, I have a feeling you’ll be making it over and over again this season. If you can’t find delicata squash (I can always find them at Trader Joe’s this time of year), feel free to sub in peeled and cubed butternut or kabocha squash.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
PrintVegan Delicata Squash Red Curry! If you’re looking for a healthy, plant-based dinner- this is it! Simmered tofu and squash in a mild red curry sauce. Easily gluten-free.
Tag @delishknowledge on Instagram and hashtag it #delishknowledge
(9 comments) leave a comment
This was really delicious. I used a smaller squash and half a brick of tofu because that’s what I had on hand. That allowed for plenty of sauce to accompany the dish. A winner! Thank you for the recipe!
★★★★
Hi! I can’t eat tofu. Do you have a recommendation for a substitution?
What about tempeh? Or any other kind of protein will work– or you can omit together
II love this recipe! I’ve made it several times and it doesn’t last long at my house. But this time, I’m thinking about freezing it. How does it do frozen? Please advise. Thanks.
★★★★★
Hi Nell, so glad to hear. I’m not sure how it works frozen– I don’t know how freezing would affect the texture of the squash but I don’t think it would be an issue
This recipe is a keeper! I’ve made it numerous times now- very delicious!
★★★★★
II love this recipe! I’ve made it several times and it doesn’t last long at my house. But this time, I’m thinking about freezing it. How does it do frozen? Please advise. Thanks.
★★★★★
Oh, Alex, you’ve done it again! This looks ahhhh-mazing!
I adore delicata squash too! Love the size and the flavor is like none other (maybe slightly cheesy?!) Great idea adding curry flavors to the mix!