Dustwin

It was butternut squash, acorn squash, sweet potato, onion, garlic, and sausage. With the squashes... It's largely a fruit roast 🤷‍♂️😂🤣

It's acorn squash, first time using it. Figured everyone would not eat it and set the skin side. With all the ridges wasn't sure about removing it before baking. To my surprise acorn squash taste a lot like spaghetti squash - without it noodling.

See the directions I gave in another comment. Removing a lot of the water is a bit of a process but, it's what helps with the look and texture. For a these bites the texture is good. Plus, they are bites so a lot of the texture is in the breading.

Apparently, it's deboned and sold separately...

The humour of it, because tofu is obviously boneless. Hahaha

Gotta be careful with them they'll bung you up! Haha

Thanks. It's extra firm tofu, water pressed out, then I froze it to get more water out. Tore the tofu into bite sized bits into a bowl, added some soy sauce, maple syrup and rice vinegar to it and let it marinade for a bit. I was out of regular flour so I used chickpea flour for the breading... In one bowl I added corn starch and chickpea flour and in another a bowl the same but with some water and mix it. Coat the bites in the dry mix, into the wet mix, back to the dry then shallow fry the bites. Cool then coat with your preferred sauce. Edit worth mentioning that while it was thawing I squeezed water from it. I was surprised at how much was in it.

For those who said this is a wasteful recipe... that is the skin and tendons removed. It's not much really and no meat is removed.

Thunder for Lemmy been solid for me since I've been using it.

I'm really curious to why someone would down vote a comment like this... really, just curious. I am all for people voting how they want, but for a comment like this why?

A few years back I made a molasses buckwheat loaf. I was surprised how much my kids loved it. It was a dense bread full of flavour. Going to have to make that again soon. Definately a cooler weather bread I think.

Also, curious to what everyone uses to keep their recipes? I use Gourmand Recipe Manager and a binder of printed recipes worth keeping.