Soy Sesame Roasted Squash Recipes

SWEET-AND-SPICY ROASTED TOFU AND SQUASH

This is a meal with complex flavors and a variety of textures: velvety from the honey-roasted squash, tender and juicy from the tofu, with the occasional crunch from the sesame-seed garnish and a slight chew from the squash peel. I like to serve this dish with more hot sauce on the side, preferably over brown rice or lightly dressed baby spinach, though it's also good served all alone. As long as the squash and the tofu have each other, that's all they really need.

Provided by Melissa Clark

Categories dinner, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 9

Sweet-and-Spicy Roasted Tofu and Squash image

Steps:

Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 829 milligrams, Sugar 5 grams

Ingredients

1 (14-ounce) package extra-firm tofu, drained
2 pounds dumpling, delicata or acorn squash, halved and seeded
1 1/2 tablespoons soy sauce, more to taste
1/2 teaspoon sriracha or other hot sauce
Kosher salt, and black pepper
1/4 cup peanut oil
1 tablespoon honey
1 tablespoon toasted sesame seeds
2 tablespoons chopped celery leaves or cilantro

ROASTED RADISHES WITH SOY AND SESAME SEEDS

Provided by Food Network

Categories side-dish

Yield Serves 4 as a side dish

Number Of Ingredients 5

Roasted Radishes with Soy and Sesame Seeds image

Steps:

Preheat the oven to 425 degrees. Unless very small, halve the radishes lengthwise from stem to root end. Toss them with the oil on a large rimmed baking sheet. Roast, turning once or twice, until the radishes are tender and beginning to brown, about 25 minutes. Remove the radishes from the oven (but do not turn it off).
Drizzle the soy sauce over the radishes and sprinkle with the scallions. Toss well and continue roasting for 5 minutes longer. Turn the radishes and any juices on the baking sheet into a serving bowl. Sprinkle with the sesame seeds and serve immediately.

Ingredients

20 medium radishes, leaves, stems, and rootlets trimmed (about 1 pound when trimmed)
1 1/2 tablespoons roasted peanut oil
2 tablespoons soy sauce
2 medium scallions, sliced thin
1 tablespoon sesame seeds, toasted in a dry skillet until golden brown

ROASTED SQUASH WITH SESAME SEEDS AND CUMIN

Put a savory spin on sweet acorn squash with cumin, coriander, and sesame seeds.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Number Of Ingredients 6

Roasted Squash with Sesame Seeds and Cumin image

Steps:

Preheat oven to 400 degrees. Toast sesame seeds in a small skillet over medium-high, shaking pan frequently, until golden brown, 1 to 2 minutes. Add cumin seeds and toast until fragrant, about 30 seconds more. Transfer seeds to a small bowl; let cool.
Toss squashes with coriander, 2 teaspoons salt, 1/4 teaspoon pepper, and oil on a rimmed baking sheet. Spread in a single layer; roast 15 minutes. Add sesame mixture and toss to coat, then flip slices. Roast until squashes are tender and golden brown, about 15 minutes more; serve.

Ingredients

3 tablespoons sesame seeds
1 1/2 teaspoons cumin seeds
2 small acorn squashes (about 1 pound each), halved, seeded, and cut into 1-inch wedges
1 teaspoon ground coriander
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil