Butternut Squash & Lacinato Kale with Miso

I was in the mood for miso and while walking through the produce aisle this idea came to me… sautéed onions, squash, and kale with miso paste served over udon noodles tossed in toasted sesame oil.  This dish turned out better than I could have predicted!

Butternut Squash & Lacinato Kale with Miso

Butternut Squash & Lacinato Kale with Miso


  • Lacinato Kale
  • Butternut Squash
  • Miso Paste
  • Fresh Sage
  • Udon Noodles
  • Ginger
  • Tomato
  • Onion & Scallion
  • Garlic


  1. Prep all your veggies… peel and chop the squash; chop the fresh sage; chop tomato; chop scallion; peel and slice onion into half moons, peel and chop garlic; wash and roughly chop kale; peel fresh ginger and grate (the easiest way to peel ginger with with a spoon, i swear it’s an amazing trick! and when ready I grate it directly into the pan with a zester/grater). The reason I added fresh sage was because I already had it in the fridge. It was a nice touch but you could substitute Thai Basil, rehydrated seaweed, or anything else that sounds good.
  2. Sauté the onion and garlic in olive oil until they start to wilt.
  3. Add the squash, tomato, scallion, ginger, and sage. Stir to coat everything in oil and sauté for 5-10 minutes, until the squash has started to soften. Meanwhile dissolve 1½ – 2 tablespoons of miso in ¼ cup of hot water and set aside. I wanted this dish to have a strong miso flavor so I used heaping tablespoons.
  4. Add the kale to the squash and onions. Then pour the miso/water mixture over everything. As the picture shows my skillet was just big enough to hold everything uncooked! Stir everything (if possible) and cover, creating a steaming effect to cook the kale and squash.
  5. After the kale has wilted and the squash is soft uncover, stir, and continue to sauté shortly to cook off any extra liquid.
  6. Before the meal is finished cook your pasta. I don’t like my noodles to have a gummy texture so I rinsed them and then tossed them with toasted sesame oil.
  7. Place the sesame oil coated noodles in a bowl and top with the miso squash and kale. The veggies were hot enough to reheat the room temperature noodles, so I didn’t reheat the noodles after rinsing.



This dish was so good I didn’t have to add any extra spices… not even salt or pepper!

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