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New York Times

Need an Excellent Meatless Meal? Hetty Has You.

Maybe it's impolite to call people names, but as regular readers of these missives will have noticed, I've given 'Sobriqu'Hetty' Lui McKinnon quite a few of them. I do it out of love and admiration, of course. Hetty's wide-ranging, vegetable-focused brilliance is so delightful that the nicknames seem to write themselves. I've put in a full year of weekly monikers, so I feel it's probably time to let Hetty have her name back. But not before I get in a few more. Hetty made her name with dishes just like this sheet-pan coconut curry with squash and tofu. Easy to make, dazzlingly flavored and filled with marvelous vegetables, it's a recipe only Hetty 'Curry Up and Eat' Lui McKinnon could have thought up. Using thin-skinned (but mild-mannered) winter squash means you don't have to peel it, saving you a step. Then, instead of making a sauce on the stove, Hetty simply drizzles the half-roasted vegetables with a mixture of curry paste and coconut milk, which reduces into a thick, sweet sauce that you can make as spicy as you like. Serve this dreamy, weeknight-friendly dish over rice with lime wedges. Featured Recipe View Recipe → While you're making that rice, cook up some extra for Hetty's basil and tomato fried rice. It's on the pungent side of fried rice dishes, laced with bird's-eye chiles, plenty of garlic and herbal, peppery notes from the handful of fresh basil stirred in at the end. Got Parm? Throw some into the pot as well to add a buffer of umami to this sparky, summery dish. Want all of The Times? Subscribe.