Do you still have a one or two winter squash lying around this winter? Looking for a quick week-day meal? Try out this recipe adapted from epicurious for a winter ramen that can easily be whipped up in less than an hour.
Small to medium Butternut, Kabocha, Seminole Pumpkin or similar winter squash
1 tablespoon olive
1 tablespoon miso
1 tablespoon maple syrup
1 tablespoon soy sauce
Soup and extras:
4 cups of vegetable or chicken broth
2 clove garlic
1 tablespoon of fresh ginger
2 packages dry or fresh ramen noodles
Set the oven to 400 degrees. Chop butternut squash into half moons or cubes. Ideally, you want between 2-3 cups. Place on a baking sheet.
Mix together 1 tablespoon of miso, maple syrup, olive oil, and soy sauce.
Brush or drizzle this sauce over the winter squash and put in the oven for 30-40 minutes until squash starts to brown.
While squash is roasting, mince garlic and ginger. Sauté this in a pot. Add the broth and bring to a boil and reduce to a low simmer.
While broth is simmering, boil water for the noodles and cook as directed on the instructions. Ideally, you want 4-5 cups of noodles.
Once squash is roasted take it out of the oven. Add about half of it to the broth with a tablespoon of miso. Take off heat and immersion blend broth until smooth or let it cool and place in a blender.
Pour pureed broth in a bowl and top with noodle, roasted butternut squash, and cilantro. Serves 4-5.
Make it a bit spicier with red chili flakes.
Add blanched kale or bok choi.