Butternut squash Asian noodles

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1053
Serves 4-6
1 small butternut squash, peeled and chopped
1 red onion, sliced into thin wedges
2 tbsp vegetable oil
Salt and black pepper
200g tinned chickpeas, rinsed and drained
400g button mushrooms, quartered
2 tbsp sesame seeds
1 tbsp tamari
1 tsp sesame oil
4 spring onions, chopped
300g soba noodles

What about something sweet for after?


  • Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with foil. Toss the butternut squash and onions with half of the oil and some salt and pepper until coated. Spread into a single layer on the tray and roast for 25 minutes until tender and caramelised.
  • Ten minutes before the quash and onions are done, add the chickpeas, mushrooms and the sesame seeds to a second tray. Toss with the remaining oil and half of the tamari.
  • Roast for 10 minutes, then remove everything from the oven and add to a large bowl. Drizzle over the sesame oil and the spring onions. Cover with foil and set aside.
  • Cook the soba noodles according to the package directions. Toss with the roasted vegetables and serve warm.

Per serving:
377kcals, 9.3g fat (1.6g saturated), 65.3g carbohydrates, 3.6g sugars, 15g protein, 4.6g fibre, 0.805g sodium