Roast Butternut Squash, Sesame & Soba Ramen

Ramen is a strange beast – something at seems very complicated at first glance, but is actually so easy to make! Every time I go to Wagamama’s I’ll order a steaming bowl of ramen with about 100* different ingredients in it, and will love shoveling noodles into my face! But enough of the inappropriate imagery. Sometimes when the nights close in, and the temperature plummets, all that’ll suffice is something hot, quick to throw together, with maximum eating enjoyment. And not only that, but ramen can be whatever you want to make of it! Fish, meat, vegetables, it’s all fair game! For this recipe, I’ve played around with the idea of a seasonal ramen, and used roasted butternut squash. The sweet, slightly nutty roasted vibes work really well with the savoury miso broth and sesame oil. Perfect to enjoy this Halloween!

Serves 1

• Olive oil. 1 tbsp
• Butternut squash. ½ a small one
• Dried chili flakes. ½ tsp
• Salt & Pepper
• Water. 300ml
• Miso paste. 1 tbsp
• Soba noodles. 1 portion (depends how greedy you’re feeling!)
• Sesame seeds. 1 tsp
• Sesame oil. 1 tsp
• Red chili. ¼
• Spring onion. 1

Pre-heat the oven to 180°C. Peel, de-seed and cut the butternut squash into chunks. Add to a baking tray with the olive oil, chili flakes and seasoning. Mix everything together, and bake for 30 min or so.

Add the water to a small saucepan, bring to the boil. Take off the heat, add the miso paste and stir well to dissolve it. Set aside. Bring another pan of water to the boil (with a pinch of salt), and cook the noodles for 5 min. (or whatever the packet instructions recommend!) Meanwhile, finely slice a few slices of red chili, and finely slice the spring onion.

To assemble, tip the cooked & drained noodles into a large bowl and pour over the miso soup. Dot the roasted butternut squash on top, and then garnish with the sesame seeds, sesame oil, red chili and spring onion.

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