Butternet Squash Miso Ramen

 Serves: 4 
Butternut squash1 medium2.5 lbs
Oil1 tbsp
White miso1 tbsp
Soy sauce2 tsp
Maple syrup1 tsp
Stock4 tsp
Water4 cups more if needed
White miso2 tbsp
Ginger1 inch piecesliced
Garlic4 clovessliced
Saltto taste
Pepperto taste
Broccoli1 largechopped
Bean sproutsfewoptional
Ramen7 ozdried
  1. Cut butternut squash where the bulb meets the neck. Slice into half, remove seeds, and peel.
  2. Mix the miso, soy sauce, maple syrup into a paste, and toss the squash on the baking sheet. Place the pieces in a single layer and bake at 400F for 30 minutes
  3. Separate the curved and straight squash pieces
  4. Fry the ginger and garlic for few minutes, add the stock and bring to boil
  5. Turn off heat, add the straight squash pieces along with the remaining miso and blend to a puree. Season with salt and pepper
  6. Bring a pot of salted water to boil, add broccoli and remove with a slotted spoon once it's cooked
  7. In the same pot, add the noodles and drain once cooked
  8. Arrange the noodles in a bowl, add broth, and then the garnishes - roasted squash, cilantro, bean sprouts