Soba with Roasted Butternut Squash and Walnut Miso
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Ingredients
- 500 g butternut squash, cubed
- 40 g walnuts
- 400 g soba noodles
- 3 tbsp white miso paste
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 20 g unsalted butter
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 590 kcal
- Protein
- 19.4 g
- Carbohydrate
- 82.4 g
- of which sugars
- 6.2 g
- Fat
- 19.4 g
- of which saturates
- 4.2 g
- Fibre
- 6.9 g
- Salt
- 3.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the squash with the vegetable oil, half the butter melted and a pinch of salt and roast for 25-30 minutes until tender and lightly caramelised.
- 2
Roughly chop the walnuts and toast in a dry frying pan with the remaining butter over a medium heat for 2 minutes until fragrant, then set aside.
- 3
Whisk the white miso paste, soy sauce, sesame oil and 4 tbsp hot water together in a bowl.
- 4
Cook the soba noodles according to the pack, then drain and toss in the miso dressing.
- 5
Divide between bowls, top with the roasted squash and scatter with the toasted walnuts.
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