A celebration of flavours: salty, sweet, sour, and umami. Roast butternut glazed in a mix of Japanese miso and coconut sugar, adorning a bed of noodles and edamame beans doused in sesame oil, lime, ginger, and soy sauce.
Miso-Glazed Butternut
Miso-Glazed Butternut
with soba noodles, crispy kale, fresh lime & sesame seeds
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Butternut
- Chilli Flakes
- Coconut Sugar
- Edamame Beans
- Fresh Ginger
- Kale
- Lime
- Miso Paste
- Sesame Soy
- Soba Noodles
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
THE BEGINNINGS OF THE BUTTERNUT…
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated.
A BIETJIE PREP
To make the miso glaze, place the coconut sugar in a bowl with the miso paste and 1 tsp of oil. Mix well and set aside. In a separate bowl, combine the sesame-soy sauce, the juice of 2 lime wedges, and the grated ginger. Add 1 tsp of a sweetener choice and half of the chilli flakes (or to taste). Mix until combined and set aside for step 5. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
AT THE HALFWAY MARK…
Remove the tray from the oven and flip the butternut. Using a pastry brush or spoon, coat in the miso glaze. Return to the oven for the remaining cooking time until sticky, browned, and cooked through.
GET THAT KALE CRISPY
When the butternut has 8 minutes remaining, scatter the kale over the tray. Return to the oven and cook for the remaining time until crispy.
NOODLE TIME
Boil the kettle. Place a pot for the noodles over a high heat. Fill with boiling water and add a pinch of salt. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. In the final minute, pop in the edamame beans to heat through. Drain on completion and run under cold water to stop the cooking process. Return to the pot and toss through the spicy sesame-soy sauce until well coated.
BOWL IT & EAT IT!
Make a scrumptious bed of noodles and edamames and top with the crispy kale. Lay over the glazed butternut and sprinkle over the toasted sesame seeds. Finish off with the remaining chilli flakes if you’d like the extra spice, and serve with the remaining lime wedges. Grubs up!
Butternut - 250g
Kale - 80g
Coconut Sugar - 15ml
Miso Paste - 5ml
Sesame-Soy - 25ml
Lime - 1
Fresh Ginger - 10g
Chilli Flakes - 5ml
White Sesame Seeds - 7.5ml
Soba Noodles - 50g
Edamame Beans - 40g
THE BEGINNINGS OF THE BUTTERNUT…
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated.
A BIETJIE PREP
To make the miso glaze, place the coconut sugar in a bowl with the miso paste and 2 tsp of oil. Mix well and set aside. In a separate bowl, combine the sesame-soy sauce, the juice of 4 lime wedges, and the grated ginger. Add 2 tsp of a sweetener choice and half of the chilli flakes (or to taste). Mix until combined and set aside for step 5. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
AT THE HALFWAY MARK…
Remove the tray from the oven and flip the butternut. Using a pastry brush or spoon, coat in the miso glaze. Return to the oven for the remaining cooking time until sticky, browned, and cooked through.
GET THAT KALE CRISPY
When the butternut has 8 minutes remaining, scatter the kale over the tray. Return to the oven and cook for the remaining time until crispy.
NOODLE TIME
Boil the kettle. Place a pot for the noodles over a high heat. Fill with boiling water and add a pinch of salt. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. In the final minute, pop in the edamame beans to heat through. Drain on completion and run under cold water to stop the cooking process. Return to the pot and toss through the spicy sesame-soy sauce until well coated.
BOWL IT & EAT IT!
Make a scrumptious bed of noodles and edamames and top with the crispy kale. Lay over the glazed butternut and sprinkle over the toasted sesame seeds. Finish off with the remaining chilli flakes if you’d like the extra spice, and serve with the remaining lime wedges. Grubs up!
Butternut - 500g
Kale - 160g
Coconut Sugar - 30ml
Miso Paste - 10ml
Sesame-Soy - 50ml
Lime - 2
Fresh Ginger - 20g
Chilli Flakes - 10ml
White Sesame Seeds - 15ml
Soba Noodles - 100g
Edamame Beans - 80g
THE BEGINNINGS OF THE BUTTERNUT…
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated.
A BIETJIE PREP
To make the miso glaze, place the coconut sugar in a bowl with the miso paste and 2 tsp of oil. Mix well and set aside. In a separate bowl, combine the sesame-soy sauce, the juice of 4 lime wedges, and the grated ginger. Add 2 tsp of a sweetener choice and half of the chilli flakes (or to taste). Mix until combined and set aside for step 5. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
AT THE HALFWAY MARK…
Remove the tray from the oven and flip the butternut. Using a pastry brush or spoon, coat in the miso glaze. Return to the oven for the remaining cooking time until sticky, browned, and cooked through.
GET THAT KALE CRISPY
When the butternut has 8 minutes remaining, scatter the kale over the tray. Return to the oven and cook for the remaining time until crispy.
NOODLE TIME
Boil the kettle. Place a pot for the noodles over a high heat. Fill with boiling water and add a pinch of salt. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. In the final minute, pop in the edamame beans to heat through. Drain on completion and run under cold water to stop the cooking process. Return to the pot and toss through the spicy sesame-soy sauce until well coated.
BOWL IT & EAT IT!
Make a scrumptious bed of noodles and edamames and top with the crispy kale. Lay over the glazed butternut and sprinkle over the toasted sesame seeds. Finish off with the remaining chilli flakes if you’d like the extra spice, and serve with the remaining lime wedges. Grubs up!
Butternut - 500g
Kale - 160g
Coconut Sugar - 30ml
Miso Paste - 10ml
Sesame-Soy - 50ml
Lime - 2
Fresh Ginger - 20g
Chilli Flakes - 10ml
White Sesame Seeds - 15ml
Soba Noodles - 100g
Edamame Beans - 80g
THE BEGINNINGS OF THE BUTTERNUT…
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes. Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated.
A BIETJIE PREP
To make the miso glaze, place the coconut sugar in a bowl with the miso paste and 1 tbsp of oil. Mix well and set aside. In a separate bowl, combine the sesame-soy sauce, the juice of 6 lime wedges, and the grated ginger. Add 1 tbsp of a sweetener choice and half of the chilli flakes (or to taste). Mix until combined and set aside for step 5. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
AT THE HALFWAY MARK…
Remove the tray from the oven and flip the butternut. Using a pastry brush or spoon, coat in the miso glaze. Return to the oven for the remaining cooking time until sticky, browned, and cooked through.
GET THAT KALE CRISPY
When the butternut has 10 minutes remaining, pop the tray of kale in the oven and cook for the remaining roasting time until crispy.
NOODLE TIME
Boil the kettle. Place a pot for the noodles over a high heat. Fill with boiling water and add a pinch of salt. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. In the final minute, pop in the edamame beans to heat through. Drain on completion and run under cold water to stop the cooking process. Return to the pot and toss through the spicy sesame-soy sauce until well coated.
BOWL IT & EAT IT!
Make a scrumptious bed of noodles and edamames and top with the crispy kale. Lay over the glazed butternut and sprinkle over the toasted sesame seeds. Finish off with the remaining chilli flakes if you’d like the extra spice, and serve with the remaining lime wedges. Grubs up!
Butternut - 1kg
Kale - 320g
Coconut Sugar - 60ml
Miso Paste - 20ml
Sesame-Soy - 100ml
Lime - 3
Fresh Ginger - 40g
Chilli Flakes - 20ml
White Sesame Seeds - 30ml
Soba Noodles - 200g
Edamame Beans - 160g
Woolies Products in this dish
