Butternut Squash Noodles
Ingredients
The Noodles
-
8
ounces
soba noodles (dry)
The Vegetables
-
4
cups
butternut squash, cut into 1-inch cubes
-
1
tablespoon
olive oil
-
½
teaspoon
salt
-
½
teaspoon
Chinese five-spice
-
½
teaspoon
black pepper
-
1
fat
shallot, finely diced
-
4–6
cloves
garlic, roughly chopped
-
2
teaspoons
ginger, grated
-
2
cups
Lacinato kale, stems removed, chopped
The Sauce
-
3
tablespoons
Chinese cooking wine
-
2
tablespoons
soy sauce
-
1½
tablespoons
toasted sesame oil
-
1½
tablespoons
maple syrup
-
2
teaspoons
oyster sauce
-
1
teaspoon
rice vinegar
-
½–1
teaspoon
sriracha sauce
-
¼–½
cup
green onions, sliced
Instructions
- Preheat the oven to 425°F and bring a pot of salted water to boil for the noodles.
- Toss butternut squash cubes with olive oil, salt, pepper, and Chinese five-spice in a bowl, then spread on a baking sheet and roast for about 25 minutes until tender.
- Cook the soba noodles according to the package instructions, then rinse with cold water and drain.
- Mix the sauce ingredients in a small bowl and set aside.
- In a large skillet, heat olive oil over medium-low heat, add shallot and garlic, and sauté until golden, then add ginger and sauté for an additional 2 minutes.
- Increase the heat to medium, add Chinese cooking wine and kale, cooking until the kale is wilted.
- Add the cooked soba noodles and sauce, tossing well to combine, then add the roasted butternut squash and mix.
- Taste and adjust seasoning with salt, pepper, and additional sriracha if desired.
- Garnish with green onions or cilantro and serve.
Nutrition Facts (estimated)
Servings
4
Calories
426
Total fat
15.1g
Total carbohydrates
69.4g
Total protein
11.1g
Sodium
1064.3mg
Cholesterol
0mg
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