eCook Meal
Miso-Glazed Butternut
with soba noodles, crispy kale, fresh lime & sesame seeds
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R338.08
for 4 servings · R84.52 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Chilli Flakes needs 20 mlOak-Smoked Chilli Flakes 25 g R24.99 · whole pack (size can't be divided)R24.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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White Sesame Seeds needs 30 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Coconut Sugar needs 60 mlCoconut Sugar 300 g R83.99 · whole pack (size can't be divided)R83.99
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Lime needs 3Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Kale needs 320 gKale Min 350 g 350 g at R35.99 · 91% of packR32.91
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Miso Paste needs 20 mlMiso Tasty Red Miso Paste 200 g R69.99 · whole pack (size can't be divided)R69.99
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Edamame Beans needs 160 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 32% of packR28.80
Not in the Woolies basket — source these elsewhere:
- Sesame-Soy
- Soba Noodles
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Miso-Glazed Butternut?
The preparation time for Miso-Glazed Butternut with soba noodles, crispy kale, fresh lime & sesame seeds is between 25 and 40 minutes.
What is the total time required to make Miso-Glazed Butternut with soba noodles, crispy kale, fresh lime & sesame seeds?
The total time required to make Miso-Glazed Butternut with soba noodles, crispy kale, fresh lime & sesame seeds is between 35 and 45 minutes.
How many servings does Miso-Glazed Butternut provide?
4 servings
What are the main ingredients in Miso-Glazed Butternut?
Butternut, Chilli Flakes, Coconut Sugar, Edamame Beans, Ginger, Kale, Lime, Miso Paste, Sesame Soy, Soba Noodles, White Sesame Seeds
What is the nutritional information of Miso-Glazed Butternut?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Miso-Glazed Butternut?
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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Miso-Glazed Butternut?
Butternut, Chilli Flakes, Coconut Sugar, Edamame Beans, Ginger, Kale, Lime, Miso Paste, Sesame Soy, Soba Noodles, White Sesame Seeds
How many calories does Miso-Glazed Butternut have?
calories
How much fat content does Miso-Glazed Butternut have?
grams