Ginger & Maple Roasted Squash with Brown Basmati Rice

Cooking time
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Ginger & Maple Roasted Squash with Brown Basmati Rice

Squashes are a seasonal treat and they're especially delicious roasted till tender and caramelised. Coat them in a sticky maple syrup, ginger and chilli marinade and cook them alongside tofu steaks to make a hearty veggie roast that's scrumptious served with brown basmati rice.


  • 1 medium sized squash, such as green kabocha, crown prince or butternut, weighing around 1-1½kg
  • 400g vine tomatoes
  • 300g brown basmati rice
  • 450g firm tofu
  • 4 garlic cloves
  • A thumb of ginger
  • 1 chilli
  • 50g maple syrup
  • 4 tbsp tamari
  • A handful of mint leaves
  • 1 lime
  • 1 tbsp sesame seeds

Prep: 20 mins | Cook: 50 mins

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1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Line a large baking tray with foil or baking paper.
2. Halve the squash and scoop out the seeds (see our tip on how to make the most of the seeds). Cut the squash into 2cm-thick wedges. Place the squash on the baking tray. Halve the tomatoes and place them on the tray, too. Drizzle over 2 tbsp oil and season with salt and pepper. Roast in the oven for 30 mins.
3. Meanwhile, fill and boil your kettle. Rinse the rice under cold water and tip it into a medum-sized pan. Add 600ml hot water from the kettle with a pinch of salt. Pop on a lid, bring to the boil, then turn the heat right down and very gently simmer for 20-25 mins till the rice has absorbed the water. Turn the heat off and let the rice steam in the pan for 5-10 mins to finish cooking it. The rice will stay warm in the pan.
4. While the squash and rice cook, unwrap the tofu and pat it dry. Cut it into 4 thick slices. Peel and finely grate the garlic and ginger into a shallow, medium-sized bowl. Finely chop the chilli, flicking out the white pith and seeds for less heat, if you prefer. Add to the bowl. Pour the maple syrup, tamari and 1 tbsp oil into the bowl and mix well. Place the tofu slices in the bowl and turn to coat them in the marinade.
5. When the squash and tomatoes have cooked for 30 mins, remove from the oven and turn the squash over. Nestle the tofu on the tray. Drizzle any leftover ginger and maple syrup marinade from the bowl over the veg. Slide the tray back into the oven for 20 mins.
6. Finely chop the mint leaves. Cut the lime into wedges.
7. When the squash has cooked for a total of 50 mins, it should be soft and lightly caramelised on the edges. The tofu will be slightly crisp.
8. Divide the rice between four warm plates. Top with the roasted veg and tofu, spooning any juices from the tray over the top. Sprinkle over the mint and sesame seeds. Serve with lime wedges on the side to squeeze over.
9. Love Your Leftovers
The roasted tofu and veg will keep for up to 2 days in the fridge in airtight tubs. Divide the tofu and veg between tubs, seal and store. Reheat in the microwave or in the oven, covered with foil, till piping hot. We recommend cooking the rice to order, rather than storing and reheating it.
10. No Waste, More Taste
You can turn the seeds from your squash into a tasty snack. Pull off any threads of flesh still stuck to them, then tip the seeds into a bowl. Add a glug of oil, a pinch of salt and your choice of spices (smoked paprika, ground cumin, garam masala or cinnamon are all good choices). Toss to coat. Fry in a dry frying pan set over a medium heat for 3-4 mins, stirring occasionally, till they're puffed up and lightly browned. Store in an airtight tub for up to 7 days.
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