Baked Stuffed Butternut Squash, Vegetarian
This recipe is from the "Horn of the Moon" cookbook. Their recipes are excellent. The Tofu-Tahini sauce adds protein and delicious flavor to a simple meal
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READY IN: 1hr 7mins
SERVES: 2
YIELD: 4 side dish servings
UNITS: US
INGREDIENTS
Nutrition- 1medium butternut squash, cut in half, seeds scooped out
- 2tablespoons sunflower oil
- 1
- 1
- 5
- 1teaspoon dried dill weed
- 1teaspoon dried basil
- 1medium sweet red pepper, chopped
- 1
- 3⁄4cup tahini
- 1 1⁄2cups water
- 1tablespoon flour
- 1
- 1⁄2
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DIRECTIONS
- Bake squash cut side down, 400F degrees oven for 45 minutes.
- While squash is baking, In a skillet heat oil, saute onions, ginger, garlic, dill weed& basil.
- Cook over medium heat until they begin to brown.
- Add chopped Pepper, continue to cook for approximately 2 minutes.
- Meanwhile, put the tofu in a saucepan, add tahini and mix well.
- Slowly add the water and cook over low heat, stirring with a whisk until sauce is thoroughly combined.
- Add flour to the sauted veggies.
- Combine veggies and the tahini-tofu sauce.
- Continue to simmer on very low heat Add tamari and pepper (add more water if the sauce gets too thick).
- Mix in parsley and serve over squash.
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