Butternut Squash Soba Noodles
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.9

Butternut Squash Soba Noodles

NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 23%
CARBS 68G62% OF CAL
8G FIBER9G SUGAR51G OTHER
FAT 16G33% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted butternut squash seasoned with Chinese five-spice tossed with soba noodles, kale, and a savory-sweet stir-fry sauce. This fall-inspired dish is fragrant and satisfying.

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Nutrition & ingredients

Ingredients

serves 4
  • 8 ounces soba noodles (dry)
  • 4 cups butternut squash, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon Chinese five-spice (add ½ teaspoon more for more bold flavor)
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 fat shallot, finely diced
  • 4-6 garlic cloves, roughly chopped
  • 2 teaspoons ginger, grated
  • 3 tablespoons Chinese cooking wine ( or use mirin)
  • 2 cups (packed) Lacinato Kale, stems removed, chopped
  • 2 tablespoons soy sauce
  • 1 ½ tablespoons toasted sesame oil
  • 1 ½ tablespoons maple syrup
  • 2 teaspoons oyster sauce (see notes)
  • 1 teaspoon rice vinegar
  • ½-1 teaspoon sriracha sauce
  • ¼-½ cup green onions, sliced
  • Optional Garnishes: cilantro, toasted sesame seeds or toasted cashews, and strangely, crumbled goat cheese tastes good too,when melted into the noodles.
PREP
15M
SODIUM
1364MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.