Panko and rosemary crusted butternut squash with creamy tofu “sour-cream” dip.

Mofo is over and I wanted to make something, anything, that wasn’t some kind of bread… and was relatively light before fall gets into full swing, something that utilized local a local squash I picked up from the farm shop this morning. Crispy, fluffy panko coats creamy-sweet squash. The dip would be delish’ with a bunch of chopped chives stirred though, or other herbs.

panko crusted butternut squash with creamy tofu dip
Ingredients:

The top half of 1 medium sized butternut squash
fine sea salt and fresh cracked pepper

For the batter:
1/4 cup gram flour
a pinch of cayenne pepper
1/4 tsp dry mustard powder
1 tsp cumin
pinch o’ salt, pinch o’ black pepper
pinch o’ baking soda
5 tbsp water 

For the panko bread crumb mix:
1 cup panko
1 tbsp nutritional yeast
2 tbsp chopped fresh rosemary
vegetable oil for frying

Creamy tofu dip (like sour cream):
1 cup silken tofu
1 tbsp lemon juice
2 tbsp cider vinegar
1/4 tsp salt
1/2 tsp sugar
1/4 tsp dry mustard powder

wild rocket and red pepper flakes for serving

Method:
Preheat the oven to 200c/400f, slice the squash into 8 wedges and toss in a little oil, sprinkle with salt and pepper and bake for about 30 minutes, turning half the wedges over way through baking- the chunks should be cooked all the way through, test by poking a knife into the centre of one of the wedges. Remove from the oven and set aside and let cool until the chunks are cooled enough so that you can handle them. Grab two shallow bowls, whisk together all the batter ingredients in one, and mix the panko and the rosemary in another. Set aside and preheat a frying pan or skillet to a medium high heat with enough vegetable oil to cover the bottom of the pan. Coat the chunks in the batter, and then coat in the panko mix, place into the pan, trying not to over crowd the pan, fry for a couple of minutes on each side until golden brown all over. Transfer to a plate lined with paper kitchen towel to drain. To make the creamy tofu dip simply blend all the dip ingredients in a food processor, you can add sweet chilli sauce or sriracha if you would prefer a bit of heat!

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6 thoughts on “Panko and rosemary crusted butternut squash with creamy tofu “sour-cream” dip.

  1. This sounds so delicious. I’ve fallen in love with creamy tofu dips. They’re not as heavy or cloying as cashew based ‘sour cream’ or ‘yoghurt’ alternatives. Great recipe. I’ve loved all your bread posts, by the way. You have huge amounts of baking talent 🙂

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