Description
Butternut Squash Noodles is the perfect fall meal! Butternut Squash is scented with Chinese 5-spice, roasted, and tossed with kale and buckwheat noodles in a flavorful stir-fry sauce.
Ingredients
Units
- 8 ounces soba noodles (dry)
- 4 cups butternut squash, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon Chinese five-spice (add 1/2 teaspoon more for more bold flavor)
- 1/2 teaspoon black pepper
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- 2 tablespoons olive oil
- 1 fat shallot, finely diced
- 4–6 garlic cloves, roughly chopped
- 2 teaspoons ginger, grated
- 3 tablespoons Chinese cooking wine ( or use mirin)
- 2 cups (packed) Lacinato Kale, stems removed, chopped
Soba Noodle Sauce
- 2 tablespoons soy sauce
- 1 1/2 tablespoons toasted sesame oil
- 1 1/2 tablespoons maple syrup
- 2 teaspoons oyster sauce (see notes)
- 1 teaspoon rice vinegar
- 1/2–1 teaspoon sriracha sauce
- 1/4–1/2 cup green onions, sliced
- Optional Garnishes: cilantro, toasted sesame seeds or toasted cashews, and strangely, crumbled goat cheese tastes good too,when melted into the noodles.
Instructions
- Preheat oven to 425F and set a big pot of salted water to boil for the noodles.
- In a medium bowl, toss butternut squash cubes with olive oil, salt, pepper and 5 spice. Spread out on a parchment-lined sheet pan, and bake until fork tender, about 25 minutes, stirring halfway through.
- Cook noodles according to package directions or to al dente, then rinse with cold water, and drain.
- Mix the sauce ingredients together in a small bowl, and set aside by the stove.
- In an extra-large skillet, or braiser, heat olive oil over medium-low heat. Add shallot and garlic and saute until tender and golden, then add the ginger, sauteing for 2 more minutes. (At this point, you can turn the heat off and wait until the noodles /butternut are done.)
- When ready, increase heat to medium, add the Chinese cooking wine and the kale, and cook off most of the wine, and wilt the kale.
- Add the cooked soba noodles and the noodle sauce and toss well. Add the roasted butternut, and toss to incorporate. Give a taste, season with salt and pepper. For more spice, feel free to stir in more sriracha or chili flakes.
- Garnish with scallions or cilantro and divide among bowls.
Notes
Oyster sauce– instead of 2 teaspoons oyster sauce, you could mix 1 teaspoon maple syrup + ¾ teaspoon soy and ¼ teaspoon fish sauce.
Chinese Cooking wine– sub-Mirin, or veggie broth, or water + add 1 teaspoon extra rice vinegar to the noodle sauce.
Nutrition
- Serving Size: `1 ½ cup
- Calories: 426
- Sugar: 9.1 g
- Sodium: 1064.3 mg
- Fat: 15.1 g
- Saturated Fat: 2.2 g
- Carbohydrates: 69.4 g
- Fiber: 3.7 g
- Protein: 11.1 g
- Cholesterol: 0 mg