Today is the last recipe I’ll be sharing this year. Looking back over the past 12 months, I have to say this year has been the best example of what can come if you work hard and are open to anything that comes your way. I’d be lying if I said this year didn’t come with its share of hardness, but overall, it’s been a year.
I know I’ve said it before but I appreciate each and everyone of you that reads, comments, and make the recipes. I’ve got some exciting things coming up in the new year that I can’t wait to share!
This recipe is one of my new favorites. I love noodle/rice bowls. I also have a new love of all things nut and seed butters. My mornings are often started with a bagel smothered with sunflower seed butter and in place of the peanut butter, I’ve been using more and more tahini. I’ll make a big batch of these noodles and eat for a week of lunches.
If looking to make this vegan, simply leave out the honey or use a different sweetener. For Gluten-free, use a gluten-free noodle (I love the brown rice noodles) or create a simple brown rice bowl. Print
- 3 cups peeled butternut squash, cut in 1/4-inch cubes
- 1 tablespoon olive oil
- 4 ounces udon noodles
- 1 clove garlic
- 1-inch piece ginger, peeled
- 1/4 cup lightly packed cilantro
- 2 tablespoons tahini
- 3 tablespoons soy sauce
- 1 tablespoon lime juice
- 2 teaspoons honey
- 1 tablespoon toasted sesame seeds
- Preheat oven to 400 degrees. Toss the cubes of butternut squash with olive oil. Spread out on a baking sheet covered with parchment paper. Roast the squash until tender, 25 to 28 minutes.
- While the squash cooks, bring a pot of water to a boil. Add the noodles and cook until tender, 4 to 5 minutes. Drain the noodles and rinse with warm water. Place noodles in a bowl.
- In a food processor or blender, add garlic and peeled ginger. Pulse until broken into small pieces. Add cilantro, pulsing again to chop. Then add the tahini, soy sauce, lime juice and honey. Pulse until sauce comes together and is well combined.
- Once the butternut squash is done, add it to the noodles. Pour the sauce on top and toss until the noodles and squash are coated. Finish the noodles with a sprinkle of toasted sesame seeds.
(Recipe first appeared in the San Jose Mercury Paper in December 2013)