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Roasted Squash Noodles Bowls with Miso-tahini Sauce

V, GF
Servings 4 people
Author Ashley

Ingredients

  • 1 small butternut squash, peeled and cubed
  • 1 tablespoon olive oil

For the Noodles

  • 200 grams soba noodles, or noodles of choice
  • 2 teaspoons sesame oil
  • 1-1/3 cups shelled edamame, cooked
  • 1 medium avocado, peeled and sliced
  • hemp seeds
  • thinly sliced scallions
  • chopped cilantro or pea shoots

For the Miso-tahini Sauce*

  • 1/2 cup tahini
  • 2 tablespoons white miso
  • 1 teaspoon maple syrup
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons grated fresh ginger
  • 1 garlic clove
  • 2 tablespoons rice vinegar
  • 3/4 cup water

Instructions

  • Preheat the oven to 400ºF. Toss the squash with olive oil and bake for 30-35 minutes or until cooked through.
  • Meanwhile, cook the noodles according to the package directions and make the Miso-tahini sauce. Combine all the sauce ingredients in a blender and blend until smooth. Transfer to a jar and set aside. 
  • Drain the cooked noodles and toss them with the sesame oil to prevent them from sticking together. 
  • Divide the noodles between four bowls along with the squash and edamame. Top with the avocado, some hemp or toasted sesame seeds, sliced scallions, chopped cilantro or fresh pea shoots. Drizzle on some sauce and enjoy!

Notes

*Makes extra sauce