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Asian Butternut Squash Noodles are the perfect fall meal! Roasted butternut with 5-spice, tossed with kale, soba noodles & stir-fry sauce.

Butternut Squash Soba Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: dinner idea,
  • Method: stovetop, roasted
  • Cuisine: Asian
  • Diet: Vegetarian


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.


Units Scale
  • 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


  • 2 tablespoons olive oil
  • 1 fat shallot, finely diced
  • 46 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


  1. Preheat oven to 425F  and set a big pot of salted water to boil for the noodles.
  2. 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.
  3. Cook noodles according to package directions or to al dente, then rinse with cold water, and drain.
  4. Mix the sauce ingredients together in a small bowl, and set aside by the stove.
  5. 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.)
  6. 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.
  7. 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.
  8. Garnish with scallions or cilantro and divide among bowls.


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. 


  • 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