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Butternut squash ramen recipe

Butternut squash ramen recipe

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Warm up with this easy butternut squash ramen recipe. Whizz up roasted squash with miso paste sesame oil to make a perfectly balanced broth before topping with pak choi, mushrooms, spring onion, coriander and toasted squash seeds. Use the roasted squash to make this crispy squash and sage gnocchi recipe the next day. See method

  • Serves 4, plus leftovers for 4
  • 15 mins to prepare and 40 mins to cook
  • 473 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 2 medium butternut squashes, peeled and cubed (reserve seeds for topping)
  • 2 tbsp olive oil
  • pinch chilli flakes (optional)
  • 900ml vegetable stock
  • bunch spring onions, trimmed, finely sliced (reserve green for topping)
  • 5cm piece of fresh ginger, peeled and finely sliced
  • 2 tbsp sesame oil
  • 2 tbsp miso paste
  • 250g pak choi, trimmed and bulbs sliced lengthways
  • 250g mushrooms, sliced
  • 240g ramen noodles
  • 30g coriander, leaves chopped
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    4g 20%
  • Sugars

    12g 13%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 62g Protein 12.7g Fibre 6.6g


  1. Preheat the oven to gas 6, 200°C, 180°C fan. Put the squash in a large roasting tin and toss with 1 tbsp olive oil, then season with salt and pepper and chilli flakes, if using. Roast for about 30-35 mins or until tender and just beginning to turn golden.
  2. While the squash is roasting, prepare the broth. Add the stock, white of the spring onion, ginger and 1 tbsp sesame oil to a large pan and bring to the boil. Season with salt and pepper, then reduce to a simmer and add the ramen noodles.
  3. When the squash is cooked, add a quarter to a food processor along with the miso paste and a couple of ladles of stock mixture, then whiz until blended. Pour this into the broth, bring to the boil again, then reduce to a simmer. If the broth is too thick, top up with boiling water.
  4. Toss the pak choi with the remaining olive oil, then place on a hot griddle pan and cook for 1-2 mins on each side until lightly charred. Remove and put to one side. Heat the remaining sesame oil in a frying pan and add the mushrooms, cook for a few minutes until golden, remove and put to one side. Fry the seeds from the squash in the same pan until golden, if using. Put to one side.
  5. To serve, ladle the hot broth and noodles into bowls, then top each with pak choi, mushrooms, seeds if using, quarter of the remaining squash, coriander leaves and the green sliced spring onion.

Tip: Keep the leftover squash in a covered dish in the fridge for up to 3 days to make the butternut squash and sage crispy gnocchi recipe.

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