Feelin’ Saucy with Orange Baked Kabocha Squash & Tangy Cumin-Tofu Dressing
What gets you in the mood? Is it a romantic dinner for two? Candlelit talks? What about long walks along the beach? No? How about sauces?! I know Katie likes her sauces. Katie doesn’t discriminate, nor does she choose them for a one night stand. In fact, she loves them all and vows to keep them coming night after night.
I’m trying to keep up with Katie on this one, because, really, everyone needs some saucy love, once in a while. And with the sauce that I have created (yeah, I’m a stud), you can keep the love going everywhere- I dressed my salad with the sauce and used it as a dip for my squash- same meal, even.
After browsing the web for a “squash recipe” I came across this one. It was simple yet looked satisfying. And it just turned out that it was. Although, you know me, I just cannot follow a recipe. It’s a curse. Or a blessing cause thing babies were rockin’!
Orange Baked Kabocha
- 1 kabocha squash, outer peal washed, and cut into small squares/pieces
- 1/2-1 white onion, chopped
- 2 Tablespoons chickpea flour
- 1/4 cup freshly squeeze orange juice (or store bought)
- 2 peeled large garlic cloves, crushed
- Olive oil, to coat the squash
- 1/4 tsp cayenne pepper
- 1/4+ tsp cumin powder
- salt and pepper
Preheat the oven to 375 degrees. Combine all ingredients in a large pyrex baking dish. Bake for 1 hour, or until the squash is soft, mixing half way through.
And nothing is complete without a sauce to pour over the top… (or a salad to devour!)…
Tangy Cumin-Tofu Dressing/Dip (this one got rave reviews from the boyfriend and his mom!)
- 3-4 oz tofu
- 2 tbsp lime juice
- 2 tbsp orange juice
- 1 tbsp lemon juice (or 1/2 tbsp apple cider vinegar)
- 1-2 tbsp Dijon mustard
- 2 tsp cumin powder
- 2 tbsp olive oil
- salt and freshly ground pepper
Place all into a blender and blend. If using a high-powered blender, such as my favorite kitchen accessory, this should blend easily. If not, add a little more citrus or olive oil, as water may thin this just a tad too much. And the sauce will be thick.
Spoon this over your kabocha mixture AND combine as your salad dressing. Can’t go wrong with too much sauce.
The kabocha was pictured unsauced but that changed quickly.
Two completely random things I wanted to mention… Did anyone watch Fringe last night? Does anyone watch Fringe? I LOVE that show!
And check out our little avocado sprouting! So cute!
Questions of the day:
What is your favorite sauce? A N Y T H I N G with tahini or miso. Hands-down, the best flavors ever evolve with those two items. I’m not biased or anything (Hummusssssssssssssssss).
How do you keep it Saucy? Not even sure what this question means, therefore not really sure how to answer it. But please, don’t let me stop you! Comment away!
What are your plans for the weekend? Mama Samaan, my kickboxing instructor (also friend, like you couldn’t figure that out), and myself are biking (25 miles) to a neighboring town to wine taste. Yay to that! Otherwise, I’m lounging around doing nothing. I love weekends.