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Baked Stuffed Butternut Squash, Vegetarian

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“This recipe is from the "Horn of the Moon" cookbook. Their recipes are excellent. The Tofu-Tahini sauce adds protein and delicious flavor to a simple meal”
READY IN:
1hr 7mins
SERVES:
2
YIELD:
4 side dish servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Bake squash cut side down, 400F degrees oven for 45 minutes.
  2. While squash is baking, In a skillet heat oil, saute onions, ginger, garlic, dill weed& basil.
  3. Cook over medium heat until they begin to brown.
  4. Add chopped Pepper, continue to cook for approximately 2 minutes.
  5. Meanwhile, put the tofu in a saucepan, add tahini and mix well.
  6. Slowly add the water and cook over low heat, stirring with a whisk until sauce is thoroughly combined.
  7. Add flour to the sauted veggies.
  8. Combine veggies and the tahini-tofu sauce.
  9. Continue to simmer on very low heat Add tamari and pepper (add more water if the sauce gets too thick).
  10. Mix in parsley and serve over squash.

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