Kabocha squash is a winter squash that is sweet and tender and absolutely delicious. Give it a try!
- 1 small kabocha squash, seeds removed, sliced ½ inch thick (keeping the skin)
- 1-2 tablespoons coconut oil or non-GMO canola oil
- 1 teaspoon plus 1teaspoon toasted sesame oil
- 4 ounces buckwheat noodles, cooked according to package
- 4 scallions, thinly sliced
- 4 radishes, thinly sliced
- ¼ cup freshly squeezed orange juice
- 1 tablespoon low-sodium tamari
- 1 tablespoon tahini
- ½ teaspoon honey
- 3-4 cups baby spinach
- Additional scallions, for garnish
- Cilantro, for garnish
- Toasted sesame seeds or black sesame seeds, for garnish
- Preheat oven to 400°F. Toss squash with coconut oil on a baking tray. Bake until cooked through, about 30 minutes, flipping over halfway through. Remove from oven and toss lightly with 1 teaspoon sesame oil.
- Whisk together orange juice, tamari, tahini, remaining sesame oil and honey to create the sauce.
- Toss together cooked noodles, 4 scallions, radishes and half the dressing until well combined.
- Serve in individual bowls. Place a quarter of the dressed noodles in the middle. To one side, place a few slices of squash. Place a handful or two of spinach to the other side. Sprinkle scallion, cilantro and sesame seeds on top. Drizzle a little dressing over top.
Adapted from BlueZones.com
Nutrition Information per serving: Calories: 241Kcal, Fat: 67g, Cholesterol: 0.0mg, Sodium: 137.3mg, Total Carbohydrates: 41.6g, Sugar: 6.2g, Fiber: 5.8g, Protein: 6.3g