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04 Oct, 2022

Miso Squash Noodles

We love cooking squash with sharp, tangy asian flavours, such as in this noodle dish with a miso and lime sauce. Finished with the roasted seeds from the squash for a delicious crunch and no-waste effort. Dinner sorted.


Serves 2.


  • 350g butternut squash (about 1/2 a squash)

For the miso marinade:

  • 1 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 2 tbsp miso
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup
  • 2 portions of rice noodles
  • 2 pak choi
  • Large handful of coriander
  • 1/2 lime

To serve:

  • 2 spring onions, finely sliced
  • Chilli flakes


  1. Pre-heat the oven to 220ºC and line a baking tray. Scrub the skin of the squash and remove the seeds, putting them to one side for later. Cut into slices roughly 2cm thick.
  2. In a large bowl, whisk together the ingredients for the miso marinade. Add the squash slices to the bowl and toss around until coated. Spread the slices evenly across the baking tray and roast for 15-20 minutes or until cooked through and golden at the edges. Coat the squash seeds in the miso marinade and add to the tray with the squash for the last 5 minutes of roasting (or roast on a separate tray/dish if there’s not enough room).
  3. Cook the noodles as per pack instructions, drain well and then add to the bowl with the remaining marinade. Toss well until coated. Finely chop the pak choi and coriander and add to the bowl with the noodles. Mix everything together.
  4. Serve the noodles, top with the roasted squash and squeeze over the lime to taste. Sprinkle over the spring onions and chilli flakes.