Cinnamon Date Roasted Butternut Squash, Parsnips, and Tofu
From Jenny Sugar, POPSUGAR
Ingredients
- 2 blocks superfirm tofu (drained and cubed, or use Nasoya cubed [1])
1 medium butternut squash, peeled, deseeded, diced (about 4 cups)
6 small parsnips, peeled, diced (about 1 cup)
2 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon sea salt
1/2 cup chopped dates
Directions
- Preheat oven to 375°F.
- Place the tofu, butternut squash, and parsnip on a cookie sheet or in a 9x13-inch glass baking dish. Drizzle with two tablespoons of olive oil, sprinkle on the cinnamon and sea salt, and mix to coat.
- Roast for 20 minutes, stir, roast for another 20 minutes, add the chopped dates and stir, and roast for another 20 minutes or until the butternut squash and parsnips are tender.
- Season with more salt if desired and enjoy!
[2]
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- 5 servings
- Total Time
- 59 minutes, 59 seconds
Nutrition
- Calories per serving
- 467