Sometimes I can barely remember what I did yesterday, but then there are times when I tuck away a random, non-critical piece of information for an extraordinary amount of time. This is one of those times – Marcia (of Tablehopper fame) mentioned on Twitter that she loved this dish from Super Natural Every Day. I think it’s been almost a year since she mentioned it – I remember it was just after delicata squash went out of season, because I’ve been patiently waiting for them to show up in the markets again so I could finally make it. I’ve been carrying around this longing for miso-curry delicata squash for a year. This is why I can’t remember things like the word for “spoon”.

Anyway, Marcia was right. This is terrific. It’s pretty quick to make – I threw it together on a weeknight after work. Delicata is probably my most favorite of all squashes and it works exceptionally well in this dish. It’s tossed with marinated tofu and new potatoes and roasted until the vegetables get nice and brown. The warm tofu-vegetable mixture is then tossed with a lightly dressed raw kale (I used Tuscan kale, my favorite). The recipe is posted at v:gourmet.