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Make the most of an entire butternut squash in this fragrant vegetarian ramen. The butternut squash flesh (no need to peel) is roasted until caramelised before being added to the ramen stock, whilst the seeds get a sticky soy sauce coating for a crunchy finishing touch to each bowl. See method
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Tip: Don't just save squash or pumpkin seeds for this recipe – once roasted, they're perfect as a snack or for adding crunch to salads and pasta dishes.
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