Ingredients:
1 medium butternut squash, cut in half, seeds scooped out
2 tablespoons sunflower oil
1 cup onions, chopped
1 inch fresh ginger, finely chopped
5 garlic cloves, finely minced
1 teaspoon dried dill weed
1 teaspoon dried basil
1 medium sweet red peppers, chopped
1 (8 ounce) packages firm tofu or 1 (8 ounce) packages medium firm tofu, mashed
3/4 cup tahini
1 1/2 cups water
1 tablespoon flour
1 tablespoon tamari ( or more to taste)
pepper
1/2 cup fresh parsley, chopped
Directions:
Bake squash cut side down, 400F degrees oven for 45 minutes.
While squash is baking, In a skillet heat oil, saute onions, ginger, garlic, dill weed& basil.
Cook over medium heat until they begin to brown.
Add chopped Pepper, continue to cook for approximately 2 minutes.
Meanwhile, put the tofu in a saucepan, add tahini and mix well.
Slowly add the water and cook over low heat, stirring with a whisk until sauce is thoroughly combined.
Add flour to the sauted veggies.
Combine veggies and the tahini-tofu sauce.
Continue to simmer on very low heat Add tamari and pepper (add more water if the sauce gets too thick).
Mix in parsley and serve over squash.
Servings: Serve
Time preparation: 20 min.
Time total: 67 min.