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

Ingredients:

• 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

Instructions:

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.