I reach a point every late fall when I’m done with green salads. The though of eating chopped, fresh vegetables loses it’s appeal in favor of more hearty fare. Roasted vegetables, sautéed grain salads, and pumpkin-flavored somethings…this is the stuff of colder weather. Butternut squash and tahini are a match best made in autumn, proven by the fact that this is my third post including both!
If you want to the know what Udon noodles are (and the difference between all types of noodles frequently in Asian cooking, check out the Kitchn’s post here). Also, check out their instructional post on how to peel and cut up a butternut squash. Don’t forget to save those seeds for toasting!
On a sidenote, Fiercely Fresh has been nominated for a Baltimore Sun Mobbie in the best food blog category! If you could kindly take a moment to vote, I’d sure appreciate it.
Toasted squash seeds:
Place the seeds in a shallow bowl and cover with water. Swirl the water around gently with your hand, breaking up clumps and taking out any membrane pieces that separate off. Do this until you’ve removed most of the pulpy pieces. Drain the seeds in a fine mesh colander picking out any leftover pulp and place on a paper towel to dry.
When you’re finished roasting the squash for this recipe, remove the squash to a plate with a spatula but don’t throw away the parchment paper. Spread the seeds in a single layer on the paper. Spray with cooking spray (olive oil, coconut oil, or any other type). Place in oven and toast for about 8-10 minutes or until they start to turn golden brown and one or two of them pop. Give the baking sheet a shake about halfway through toasting if you think of it. Remove immediately to a plate.
- 3 cups butternut squash, peeled and cubed
- 4 ounces Udon noodles
- 1/4 cup cilantro leaves
- 3 Tbsp mirin (or soy sauce)
- 2 Tbsp tahini
- 2 tsp honey
- 1-inch piece of fresh ginger, peeled
- 1 clove garlic
- Preheat oven to 400 degrees. Toss squash in a bowl with 1-2 Tbsp olive oil. Season with salt and pepper and spread on a baking sheet lined with parchment paper. Bake until tender, about 25 minutes. Remove to plate and toast squash seeds, if desired.
- Over medium high heat, bring a large pot of water to a bowl and cook Udon noodles according to package directions. Drain noodles and rinse with warm water.
- Combine dressing ingredients in a blender or food processor and pulse until well combined.
- Place noodles and squash in a large bowl. Add dressing to the bowl and toss to combine.
- Top each serving with additional chopped cilantro and toasted squash seeds.