Half-moons of acorn squash, dusted with smoked paprika and nestled among mushrooms, peppers and Burmese (chickpea) tofu, make for a healthy, easy and inspired weeknight meal.
As promised in last Tuesday’s post, I have another simple, delicious, plant-based, sheet pan supper to make dinner a breeze as you prepare for, and participate in, myriad festivities.
I am guilty of planning the details of bigger feasts, making appetizers for get-togethers and potlucks, and cranking out cookies (because, cookies!), all while completely overlooking the reality of dinner. That is, until my stomach grumblings (gently) and family members (vociferously) remind me! Sheet pan dinners are a quick save for everyone (especially the cook).
If you are already a fan of winter squash (yes!), mushrooms (absolutely!) and red peppers (ring that bell!), I bring you tidings of dinner joy: Acorn Squash, Burmese Tofu & Mushroom Sheet Pan Dinner.
You may not have cooked with acorn squash as much as other winter squash, such as the much beloved butternut. Yes, you can stiff them, like peppers, but then what? This is what!
Acorn squash is less dense, and often less sweet than butternut squash–something like a love child between a butternut and a zucchini. It is heavenly when roasted, AND…you do not need to peel it! Simple slice into half, scrape out the seeds, and cut into half moons for easy roasting. It is easy to eat around the skin once roasted.
The squash and peppers need more time in the oven than the remaining ingredients, so they head in first for an initial heat blast.
Now, the homestretch: add the mushrooms and Burmese tofu. If you are wondering, “What on Earth is Burmese Tofu?!”, click on the link for my post on this super-easy, protein-packed option (which is also known as chickpea flour tofu). It is made with water and chickpea flour, and is quick, cheap, versatile and delectable.
Burmese tofu only requires minutes to make, but it will need to sit in the refrigerator for about an hour before it is firm enough to use (you can make it a day–or days–ahead of time). If you do not have the time or inclination to make it, though, not fret: I have options for you in the recipe, including using canned chickpeas, regular tofu and tempeh.
Another 10 to 15 minutes of roasting (following the initial 15), and dinner is ready (save for a sprinkle of parsley or cilantro). This makes enough for 2 big dinners, or 3 to 4 smaller meals, but doubling the recipe is as simple as…doubling the recipe and roasting everything on a second baking sheet.
I hope this easy dinner affords you some time to relax and unwind during this busy time of year! I am savoring some indulgent treats with family and friends–I hope you do the same–but balancing it out with lots of fresh vegetables and protein (like this recipe!) in between.
Happy eats to all of you!
- Cooking spray (I used an olive oil spray)
- 1 medium acorn squash, halved lengthwise, seeded, cut into 12 slices
- 1 large red bell pepper, seeded, cut into 1-1/2-inch pieces
- 1-1/2 teaspoons smoked paprika (see notes for other options)
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ½ recipe Burmese (chickpea flour) tofu(see notes for other options), cut into 1-1/2 inch pieces
- 8 ounces mushrooms, halved if large
- 2 to 3 tablespoons chopped fresh parsley or cilantro
- Preheat oven to 425F. Spray a large, rimmed sheet pan/baking sheet with cooking spray.
- Evenly arrange the squash and bell pepper on the prepared baking sheet. In a small cup, combine the paprika, salt and pepper. Spray the squash and peppers with cooking spray and sprinkle with HALF of the smoked paprika mixture.
- Roast in the preheated oven for 15 minutes.
- Remove baking sheet from oven and distribute Burmese tofu and mushrooms in between vegetables. Spray with cooking spray and sprinkle with remaining paprika mixture.
- Roast for 10 to 15 minutes longer until mushrooms are browned and squash is tender. Sprinkle with parsley and eat!
Burmese Tofu Options: An equal amount of extra-firm tofu, 6 to 8 ounces of tempeh, or a 15 ounce can of chickpeas (rinsed and drained) can be used in place of the Burmese tofu.