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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

Ingredients

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
355kj
473kcal 24%
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

Method

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.
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.
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.
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.
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.

See more Vegan recipes