Spicy Roasted Squash Peanut Noodles
Spicy Roasted Squash Peanut Noodles
Ingredients
For the Roasted Squash and Aromatics
- 2 pounds butternut squash, peeled, seeded, and diced into 1-inch cubes
- 2 shallots, peeled and halved
- 1 bulb garlic, top sliced off, left whole
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Peanut Sauce
- 1/2 cup peanut butter, creamy, unsweetened
- 2 tablespoons spicy red chili paste, (such as gochujang or sambal oelek)
- 2 tablespoons lime juice, freshly squeezed
- 1/2 cup water
For the Noodles and Garnish
- 12 ounces ramen noodles, curly, instant ramen style (without seasoning packets)
- 4 teaspoons chili oil, for serving
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds, mixed white and black, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
On the prepared baking sheet, combine the diced butternut squash, halved shallots, and the whole garlic bulb. Drizzle with olive oil, sprinkle with salt and black pepper. Toss to coat evenly.
⏱️ 5 min
- 3
Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, and the shallots are soft. The garlic should be very soft and fragrant. Remove from oven and let cool slightly.
⏱️ 30 min•🌡️ 400
- 4
While the vegetables are roasting, bring a large pot of water to a boil for the noodles.
⏱️ 5 min
- 5
Once the roasted vegetables are cool enough to handle, squeeze the roasted garlic cloves out of their skin into a food processor. Add the roasted butternut squash and shallots to the food processor along with the peanut butter, spicy red chili paste, and water. Blend until completely smooth and creamy. If the sauce is too thick, add an additional tablespoon or two of water until desired consistency is reached.
⏱️ 10 min
- 6
Cook the ramen noodles according to package directions, typically 3-4 minutes. Drain well and set aside.
⏱️ 5 min
- 7
Transfer the blended squash-peanut sauce to a large skillet or wok. Heat over medium-low heat, stirring occasionally, until warmed through. Stir in the fresh lime juice.
⏱️ 5 min
- 8
Add the cooked and drained noodles directly to the skillet with the sauce. Toss thoroughly until the noodles are completely coated in the creamy sauce.
⏱️ 5 min
- 9
Divide the noodles among serving bowls. Top each serving with a drizzle of chili oil, a sprinkle of chopped green onions, and mixed sesame seeds.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Roasted Squash Peanut Noodles
Ingredients
For the Roasted Squash and Aromatics
- 2 pounds butternut squash, peeled, seeded, and diced into 1-inch cubes
- 2 shallots, peeled and halved
- 1 bulb garlic, top sliced off, left whole
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Peanut Sauce
- 1/2 cup peanut butter, creamy, unsweetened
- 2 tablespoons spicy red chili paste, (such as gochujang or sambal oelek)
- 2 tablespoons lime juice, freshly squeezed
- 1/2 cup water
For the Noodles and Garnish
- 12 ounces ramen noodles, curly, instant ramen style (without seasoning packets)
- 4 teaspoons chili oil, for serving
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds, mixed white and black, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
On the prepared baking sheet, combine the diced butternut squash, halved shallots, and the whole garlic bulb. Drizzle with olive oil, sprinkle with salt and black pepper. Toss to coat evenly.
⏱️ 5 min - 3
Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, and the shallots are soft. The garlic should be very soft and fragrant. Remove from oven and let cool slightly.
⏱️ 30 min•🌡️ 400 - 4
While the vegetables are roasting, bring a large pot of water to a boil for the noodles.
⏱️ 5 min - 5
Once the roasted vegetables are cool enough to handle, squeeze the roasted garlic cloves out of their skin into a food processor. Add the roasted butternut squash and shallots to the food processor along with the peanut butter, spicy red chili paste, and water. Blend until completely smooth and creamy. If the sauce is too thick, add an additional tablespoon or two of water until desired consistency is reached.
⏱️ 10 min - 6
Cook the ramen noodles according to package directions, typically 3-4 minutes. Drain well and set aside.
⏱️ 5 min - 7
Transfer the blended squash-peanut sauce to a large skillet or wok. Heat over medium-low heat, stirring occasionally, until warmed through. Stir in the fresh lime juice.
⏱️ 5 min - 8
Add the cooked and drained noodles directly to the skillet with the sauce. Toss thoroughly until the noodles are completely coated in the creamy sauce.
⏱️ 5 min - 9
Divide the noodles among serving bowls. Top each serving with a drizzle of chili oil, a sprinkle of chopped green onions, and mixed sesame seeds.
⏱️ 5 min