Thai braised butternut squash with tofu from The Complete Slow Cooker: From Appetizers to Desserts--400 Must-Have Recipes That Cook While You Play (or Work) (page 238) by America's Test Kitchen

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Notes about this recipe

  • Delys77 on December 06, 2023

    I made one change to the recipe by omitting red pepper in favour of courgette. My son isn’t a big fan of peppers so that is a common substitution around here. Otherwise I followed the recipe as written and it was a winner. The tofu really does absorb the broth, which has a nice bit of heat and richness. My only quibble is that the overall flavour profile is too sweet. I’d increase the tofu and zucchini and decrease the butternut a bit. Maybe drop to 650 grams.

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