Recipes / Noodles and stir-fries
Roast squash soba with miso sesame dressing
Roast squash on buckwheat noodles with spinach and a miso, tahini and tamari dressing. Warm, nutty and salty-sweet, for a cooler evening.
- Time
- 45 min
- Serves
- 2
- Also
- Gluten-free
- Season
- Autumn
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: miso paste and tamari.
Method
- Heat the oven to 200°C (180°C fan). Peel the squash, scoop out any seeds and cut it into 2 cm cubes.
- Toss the squash with the olive oil and a pinch of salt on a baking tray and roast for 25 to 30 minutes, turning once, until soft and browned.
- In a large bowl, whisk the miso, tahini, tamari, rice vinegar and maple syrup with 3 tablespoons of warm water until smooth.
- Toast the sesame seeds in a dry frying pan for 1 to 2 minutes.
- Boil the buckwheat noodles for the time on the packet, adding the spinach for the last 30 seconds. Drain and rinse briefly.
- Add the noodles and spinach to the dressing and toss well.
- Top with the roast squash and sesame seeds and serve warm.
Tip Roast the squash a day ahead and keep it in the fridge, so on the night it is only the noodles and dressing.
Per portion
| Energy | 551 kcal |
| Protein | 19 g |
| Carbohydrate | 80 g |
| of which sugars | 18 g |
| Fat | 18 g |
| of which saturates | 3 g |
| Fibre | 9 g |
| Salt | 3.18 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- buckwheat noodles150 g
- squash400 g
- miso paste20 g
- tahini20 g
- tamari1 tbsp
- rice vinegar1 tbsp
- maple syrup1 tbsp
- olive oil1 tbsp
- spinach100 g
- sesame seeds10 g
