Some of the stockpile of delicata squash that’s in the pantry was destined for the miso curry dish from Super Natural Every Day again, but I was intrigued by a recipe that appeared in the latest EatingWell. It’s very similar to Heidi’s recipe, except this one is done stove-top and includes coconut milk. It’s good, but I think I like the baked version better.

One thing I liked about this recipe is the tofu preparation – toss cubes with curry powder, salt, pepper and lightly sauté. I kept popping cooked cubes in my mouth – the salty, slightly spicy flavor is great, and the texture of seared cubes of tofu is really nice. It’s something I’d eat as-is, any day. And any time I find another way to cook delicata, I’m happy. It’s by far my favorite winter squash.

• Delicata Squash & Tofu Curry (EatingWell, November/December 2011)