Vegan Thai Butternut Squash

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Vegan Thai Butternut Squash

 

1 pound butternut squash

1 T vegetable oil

1 T garlic, chopped coarse

1 onion, sliced thin, cut in 1/2

2 cups cubed tofu

10 ounce package spinach leaves, thawed and squeezed dry

3 T Thai roasted chile paste (purchase from Asian food store)

1.5 T water

1.5 T soy sauce

Rice

 

Cut butternut squash in half lengthwise, scoop out seeds, then discard

seeds. Bake squash, cut side down on cookie sheet, in 400 degree oven until

tender, about 30 minutes. Don't overcook as squash must hold shape for

stir-fry. Cool, peel, and cut into 1-inch cubes.

Heat skillet or wok to medium-high. Add oil and coat pan. Cook onion, tofu,

and garlic, tossing, for 1 to 2 minutes until onion is softened.

Add squash and DRY spinach; cook for 1 minute.

Add remaining ingredients, except rice, and cook until all is heated

through, about 1 to 2 minutes.

Serve over rice.