Roasted Butternut Squash and Udon Noodles with Cilantro-Tahini Sauce
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 2 1x
Ingredients
Scale
- 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
Instructions
- 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.