Butternut Squash Bowl with Peanut Basil Dressing

This plate of noodles and vegetables is filling and quick to prepare. To save extra time, buy cubed squash instead of a whole squash. you can swap the broccoli for cauliflower in the dish and get equally delicious results. Fresh ginger would pump up the flavor, but I didn’t have any on hand when I made this.

Butternut Squash Bowl


1 lb butternut squash, cubed
1/2 lb broccoli florets
2 large handfuls kale pieces
2 Tbsp olive oil
5 1/2 oz udon noodles
1 Tbsp white miso paste
2 Tbsp lime juice
3 Tbsp low-sodium soy sauce
2 Tbsp peanut butter
1 Tbsp sesame oil
1 clove garlic
1 1/2 Tbsp basil paste (such as Gourmet Garden)
1/2 tsp ginger powder
1 Tbsp brown sugar

Preheat oven to 400F.

Toss squash with 1 Tbsp of olive oil and place on a baking sheet. Roast for 25-30 minutes until softened and starting to brown.

After the squash has cooked for 10 minutes, toss broccoli with 1/2 Tbsp olive oil and place in the oven. Wait 15 minutes, then toss kale with remaining olive oil and add to the baking sheet with the broccoli. Return to oven for 5 minutes, until broccoli and kale are both softened and starting to crisp.

When the kale is in the oven, place the noodles in boiling water and cook. Drain noodles when fully cooked and return to pot.

While vegetables are roasting, prepare the dressing by combining remaining ingredients in a blender and pulsing to combine. Toss 2/3 of the sauce with the udon noodles after they are cooked. Mix the remaining sauce with the cooked butternut squash.

To plate, layer pasta, then broccoli and kale, and top with squash.

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