I’ll start off by saying you could make this dish much more complex than I did, but I kept it ridiculously simple and it was still delicious. By more complex I mean more seasoning: red pepper flakes, sage, ginger, scallion, cilantro, ect… It was a long day and I was in no mood to go beyond chopping squash, fennel, and onion. Probably a good thing as I sliced off half my fingernail with the peeler while preparing the squash. Good times. If we had fresh ginger in the fridge I would have grated a bit into the dish but it really wasn’t necessary. The seasonings I did use were lots of miso paste along with s&p. My plan was to use fennel to add plenty of excitement to the dish so it wasn’t lacking in flavor. This proved to be a great idea. If you enjoy the taste of miso be sure to try it with butternut squash. The flavors blend really well together as well as miso and soba noodles.
Miso Flavored Butternut Squash and Fennel with Soba Noodles
- 1 small-medium butternut squash, peeled, deseeded, and chopped into cubes
- 1 medium fennel bulb, halved and sliced into strips
- 1 medium onion, sliced into half moons
- olive oil
- 1/2 cup water, warm
- 4 tablespoons miso paste (I used white miso which has a more mild flavor so be aware if you use a different variety of miso)
- 8 oz soba noodles
- Bragg amino acids
- Put up a pot of water to cook soba noodles.
- In a large saucepan heat up a bit of olive oil, medium heat, and add the onion. Cook a few minutes to soften and add the butternut squash and fennel. Continue to cook for 5 minutes.
- Dissolve the miso paste in the warm water. Add to the saucepan, cover, and continue to cook until veggies are tender and water has been absorbed. You may need to turn down the heat.
- Meanwhile cook soba noodles.
- Once veggies are tender season with s&p and toss with soba noodles.
- Serve with Bragg amino acids.