Butternet Squash Miso Ramen

 Serves: 4 

Ingredients	Qty	Prep
Butternut squash	1 medium	2.5 lbs
Oil	1 tbsp
White miso	1 tbsp
Soy sauce	2 tsp
Maple syrup	1 tsp
Broth:
Stock	4 tsp
Water	4 cups	more if needed
White miso	2 tbsp
Ginger	1 inch piece	sliced
Garlic	4 cloves	sliced
Salt	to taste
Pepper	to taste
Broccoli	1 large	chopped
Cilantro	few	chopped
Bean sprouts	few	optional
Ramen	7 oz	dried

Method:

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