Winter Squash Ramen

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

  • Cilantro


  1. 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.

  2. Mix together 1 tablespoon of miso, maple syrup, olive oil, and soy sauce.

  3. Brush or drizzle this sauce over the winter squash and put in the oven for 30-40 minutes until squash starts to brown.

  4. 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.

  5. While broth is simmering, boil water for the noodles and cook as directed on the instructions. Ideally, you want 4-5 cups of noodles.

  6. 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.

  7. 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.

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