Winter squash is a versatile and nutritious vegetable that can be used in a variety of dishes. One delicious way to enjoy winter squash is by roasting it and pairing it with udon noodles. This flavorful dish is not only satisfying but also packed with essential nutrients.
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:
- Preheat oven to 400F. Whisk together 1/2 teaspoon kosher salt, ground cumin, black pepper, and smoked paprika in a small bowl.
- 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 Chlorella Udon Noodles in boiling water for 4 minutes. Drain and rinse. Set aside.
- 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.
- Divide Chlorella Udon Noodles between 4 bowls. Top with squash, arugula, avocado, dried cranberries, chopped pistachios, and reserved dressing.
