Roasted Winter Squash with Udon Noodles
9 February, 2021 by
Roasted Winter Squash with Udon Noodles
Vanessa Burris

Prep time: 10 minutes
Cook time: 25 minutes
Ready in: 35 minutes
Serves: 4


  • 1 tsp. kosher salt, divided

  • 1/2 tsp. ground cumin

  • 1/2 teaspoon ground black pepper

  • 1 medium delicata or acorn squash, sliced into half-moons

  • 1 small butternut squash, peeled and cut into cubes

  • 2 tbsp. olive oil

  • 1 box Chlorella Udon Noodles

  • 2 tbsp. tahini paste

  • 2 tbsp. rice vinegar

  • 1 tbsp. maple syrup 

  • 1/2 tsp. sriracha

  • 1-2 tbsp. water

  • 4 cups baby arugula

  • 1 avocado, sliced

  • 1/2 cup dried cranberries

  • 1/2 cup chopped pistachios




  1. Preheat oven to 400F. Whisk together 1/2 teaspoon kosher salt, ground cumin, black pepper, and smoked paprika in a small bowl. 

  2. Place squash in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with seasoning mix. Roast for 25 minutes, flipping halfway through cooking.

  3. Cook Chlorella Udon Noodles in boiling water for 4 minutes. Drain and rinse. Set aside.

  4. Whisk tahini, rice vinegar, maple syrup, sriracha, and remaining 1/2 teaspoon kosher salt in a small bowl until smooth. Add water until the dressing reaches a pourable consistency. Set aside.

  5. Divide Chlorella Udon Noodles between 4 bowls. Top with squash, arugula, avocado, dried cranberries, chopped pistachios, and reserved dressing. 

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