A hearty bake to warm you through winter. Rich roasted pumpkin and parsnips embedded in a custard flavored with leeks and nutmeg, amped up with Sriracha and jalapeño - how can this not satisfy?
1/2 lb parsnips, about 2-3, peeled and cubed 1/2-inch
1 2-lb sugar pumpkin, peeled and cubed 1/2-inch (or equivalent butternut squash)
2 Tbsp olive oil
dash red pepper flakes to taste
2 leeks, cleaned and diced
2 Tbsp butter
4 oz baked Sriracha tofu (I used Trader Joe’s)
4 oz jalapeño Monterey Jack cheese, cubed 1/4-inch
4 eggs
1 cup half and half or cream
about 1/4 tsp freshly ground nutmeg
1 clove garlic, minced through a press
1 jalapeño sliced for topping
red onion, sliced for topping
Preheat oven to 425F. Toss the pumpkin and parsnip cubes in a large bowl with the oil and red pepper flakes. Season lightly with kosher salt and freshly ground black pepper. Tip veggies onto 2 rimmed baking sheets. Roast in oven for about 30 minutes, turning once, until the veggies are just softened and browning.
While the veggies roast, cook the leek in a few tablespoons water and the butter over medium heat. Cook, stirring often until the water begins to evaporate. Soften the leeks in the butter over fairly low heat so you don’t burn the leeks. Cook until aromatic and softened.
Turn roasted veggies into a large bowl and add the tofu, cheese and leeks. Turn mixture into an oiled baking casserole.
Whisk together the eggs, cream, nutmeg and garlic. Pour egg mixture over casserole. Shake to distribute eggs evenly.
Turn oven down to 375F. Top casserole with jalapeño and red onion and bake for about 30-40 minutes, until casserole is cooked through, browned and bubbly.
Remove from oven and let cool about five minutes. Slice and serve.
Serves 4-6.
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