Butternut Squash And Kale Lo Mein With Crispy Tofu

I love fall and winter squash is one of my top three reasons why. I love the color, the delicate, slightly sweet flavor and how nutritious it is. When Dreamfields Foods asked me to participate in their October Healthy Pasta Month event I was thrilled and determined to sneak in a little butternut squash.

Since I was going to post in International week, it got me thinking about infusing the ingredients of American fall into an Asian-inspired recipe. Since I drew the spaghetti card, I thought a...