Prep time: 10 minutes
Cook time: 25 minutes
Ready in: 35 minutes
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
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
Preheat oven to 400F. In a small bowl, whisk together 1/2 teaspoon kosher salt, ground cumin, black pepper, and smoked paprika.
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.
Cook udon noodles in boiling water for 4 minutes. Drain and rinse. Set aside.
In a small bowl, wish together tahini, rice vinegar, maple syrup, sriracha, and remaining 1/2 teaspoon kosher salt until smooth. Add water until dressing reaches a pourable consistency. Set aside.
Divide udon noodles between 4 bowls. Top with squash, arugula, avocado, dried cranberries, chopped pistachios, and reserved dressing.