Oh, butternut squash, you’re a winter squash packed with beta-carotene and lots of vitamin C—making you not only the perfect way to thicken a sauce or gravy, but also a healthy addition to a tofu scramble when roasted and fried up in a cast-iron skillet. You’re like little globs of sunshine.

For this dish, you’ll need to prepare the squash the night before, so be sure to plan ahead.

Preheat the oven to 400ºF.

In a baking dish, toss the squash with the olive oil and liquid smoke until evenly coated. Bake for 20 minutes, or until tender. Cover the baking dish with aluminum foil and refrigerate overnight.

In the morning, place the tofu in a bowl and use a fork to mash it into bite-size pieces—not into a paste. Mix in the nutritional yeast, cumin, paprika, turmeric, garlic powder, and onion powder. Use a large spoon to mix in the cooked squash, red onion, sage, and mushrooms.

Spray a cast-iron skillet with olive oil cooking spray and set it over medium heat. Add the squash and tofu mixture and use a spatula to spread it into an even layer in the skillet. Cook for 3 minutes, then flip the mixture a few times so it cooks evenly. Be sure to scrape up any bits of tofu or squash that stick to the skillet with the spatula to keep them from burning.

Once the tofu begins to get slightly crispy edges, mix in the kale.

The scramble is ready once the tofu is a light golden brown and the kale is slightly wilted.

Serve hot—and if you’re feeling spicy, add a few dashes of hot sauce.

The first international trip Dan and I ever took together was to Budapest, Hungary, back in 2008. We ate vegan goulash, drank huge beers, and learned firsthand how much Hungarians love paprika (a lot). Before that trip, I wouldn’t have thought I’d have such strong feelings for this neglected spice—but I do. Made from ground peppers, paprika comes in almost as many different flavors and colors as there are snowflakes. Some are sweet, others are smoky, and some bring the heat. We’ve found we get the most use out of smoked paprika, which is more of a Spanish style and is often labeled pimentón. If you’re wondering what else you can do with smoked paprika, we recommend making some Cajun Nachos Chimichurri Rice Casserole or Hungarian Goulash Stew.