Butternut squash is a star in this recipe. It pairs well with other root vegetables and tofu too! The flavors are sweet and spicy in this a particularly flavorful and scrumptious dish! I used my Dutch oven so the squash could be large cubes. Most supermarkets have pre-cut squash for sale in the produce section, when in season. I love making this dish in the cold winter months. It makes a great weekday vegetarian meal too! This is the best Butternut squash recipe I have ever made!

Vegetables:

  • 3 cups fresh butternut squash, cubed
  • 1 large onion, diced
  • 1 carrot, sliced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 5 bulbs garlic, peeled and diced fine
  • 5 stalks celery, diced

Seasoning:

  • 1 1/2 Tbsps. Red gochujang *see note
  • 2 Tbsps. Turmeric
  • 2 Tbsps. Curry powder*
  • 3 Tbsps. Paprika
  • 4 Tbsps. garlic powder
  • 1/2 tsp. black pepper
  • 1/4 tsp. white pepper
  • 1 Tbsp. ginger powder
  • a few dashes of cayenne pepper

  • 1 can diced tomatoes
  • 1 can chili beans, with the sauce
  • 1 1/2 cups vegetable stock
  • 1/2 cup coconut milk
  • 1/2 lemon, juice

Heat olive oil in a Dutch oven and sauté the onions until translucent. Add all of the dry spices turmeric, paprika, garlic powder, black pepper, white pepper, and ginger powder. Stir and cook 1 minute. Add red gochujang and stir into pot. Next add the carrot, celery, peppers and squash. Stir to coat the vegetables. Add the diced tomatoes, vegetable stock, coconut milk and salt. Let it simmer for 25 minutes, or until the vegetables are tender. Add the chili beans (the whole can with the sauce) and stir well. Stir in the lemon juice. Adjust the seasoning as needed. Serve immediately.

Notes:

*Can refrigerate for up to 5 days or freeze for one month. Reheat in the microwave.

*Red Gochujang is fermented red chili paste. I bought mine at Trader Joes and most whole food supermarkets should have it.

*Yellow curry is my favorite in this recipe. I like Madras Yellow Curry powder, found at your local supermarket.

Optional: cooked white basmati rice or Crunchy Air Fryer Tofu (see recipe below)

Crunchy Air Fryer Tofu:

Crunchy Air Fryer Tofu
  • 1 block extra firm tofu (*squeeze and cut into blocks)
  • 1 Tbsp avocado oil
  • 2 Tbsp tamari
  • 1 tsp siracha
  • 1 Tbsp cornstarch

Notes:

*To squeeze your tofu, line a plate with paper towels. Let the tofu sit with another paper towel on top and a heavy plate, for at least 20 minutes. This can be done the day before and must be refrigerated until ready to use. The tofu should be pretty dry, so it absorbs the coating.

Place avocado oil, tamari, and siracha in a bowl. Add blocks of tofu and coat with oil mixture. Sprinkle the cornstarch on, coating each piece of tofu. Heat air fryer to 400 degrees Fahrenheit. Cook the tofu in a single layer for 11-15 minutes. Shake the tofu halfway through.

Find more vegetarian healthy recipes at this link Food For Thought Archives – The Pilates Room (thepilatesroomnh.com)