Butternut squash Asian noodles


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

½ x 400g tin of 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