10 root to stem recipes

Miso squash ramen

The last decade has been about less waste and more taste. This ramen recipe – where the whole butternut squash is used (skin and seeds included) – is a clever way to be more sustainable and add a little extra goodness.

1. Preheat the oven to gas 9, 240°C, fan 220°C. Toss the squash with 1 tbsp sesame oil on a large baking tray. Roast for 30-35 mins, turning halfway, until tender.
2. Meanwhile, heat the remaining oil in a pan over a low heat, add the garlic and ginger and cook for 2 mins. Add 1.7ltr boiling water, the sliced greens stalks and miso paste. Increase the heat to medium and simmer for 15 mins.
3. Heat a frying pan over a medium-high heat and dry-fry the squash seeds, stirring, for 3-4 mins, Add 2 tsp soy sauce and fry for 1 min or until sticky. Set aside.
4. Cook the eggs for 6 mins in a pan of boiling water, then drain. Run under cold water, then peel and slice in half.
5. Separate and add the noodles to the miso broth. Cook for 1 min, then add the sliced greens leaves and remaining soy sauce and cook for 1 min or until tender.
6. Serve in bowls. Top with the squash, eggs, seeds and a drizzle of sriracha, if using.

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