Tokyo udon noodle bowls with roasted butternut squash
Vegetarian, Dairy Free
25 – 35 Minutes
For this vegetable-packed, Japanese-inspired dinner, our blend of rice vinegar and brown sugar doubles as a base for the noodle dressing and a seasoning for the roasted butternut squash. The brown sugar brings out the natural sweetness of the squash. For a hit of spice, add a dash of your favorite hot sauce to the dressing before tossing it with the noodles.
- ¾ pound chopped peeled butternut squash
- Rice vinegar blend (rice vinegar - brown sugar)
- ¾ pound fresh udon noodles (contain wheat)
- 2 or 3 red radishes
- Fresh ginger
- 1 or 2 Persian cucumbers
- 1 tablespoon sesame oil
- 1½ tablespoons sesame seeds
- Fresh cilantro
- 3 tablespoons edamame
- 2 tablespoons roasted pumpkin seeds
Roast the squash
In a large bowl, combine the squash with the rice vinegar blend and 1 teaspoon oil. Season with salt and pepper and toss to coat. Using tongs or a slotted spoon, transfer the squash to a sheet pan and spread in an even layer. (Set aside the remaining rice vinegar dressing in the bowl for the salad.) Roast the squash, stirring halfway through, until tender and browned, 18 to 20 minutes.
While the squash roasts, prepare the udon noodles.
Cook the udon noodles
While the water heats and the udon cooks, prepare the vegetables.
Prep the vegetables
- Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
- Grate or peel and finely chop the ginger.
- Trim the ends from the cucumbers; cut the cucumbers in half lengthwise, then thinly slice on the diagonal. Set the cucumbers aside.
Toast the sesame seeds
Assemble the salad
- Coarsely chop the cilantro.
Nutrition per serving: Calories: 780, Protein: 25 g, Total Fat: 17 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 6 g, Saturated Fat: 2.5 g, Cholesterol: 10 mg, Carbohydrates: 131 g, Fiber: 6 g, Added Sugar (Brown Sugar): 7 g, Sodium: 1200 mg
Contains: soy, wheat