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Don't just save squash
or pumpkin seeds for
this recipe - once roasted,
they're perfect as a snack
or for adding crunch to
salads and pasta
MISO SQUASH RA MEN wITH
1 Preheat the oven to gas 9, 240℃
fan 220 C. Put the squash on a large
baking tray, drizzle with 1 tbsp sesame
oil, toss to coat. Roast for 25-30 mins
or until tender
2 Remove and finely slice the hard
stalks from the fresh greens. Slice the
leaves into thin strips and set aside.
3 Heat the remaining oil in a large
saucepan, add the garlic and ginger
and cook for 2 mins over a low heat.
Add 1.7ltr boiling water, the sliced
stalks, miso paste and porcini
mushrooms. Increase the heat to
medium and simmer for 15 mins.
4 Heat a frying pan over a medium
heat, tip in the squash seeds and
dry-fry, stirring, for 2 mins until starting
to brown. Add the soy and fry for 1 min.
Remove from the pan and set aside.
5 Bring a small saucepan of water to
sOY SEEDS & GREENS
the boil, add the eegs and cook for
6 mins, then drain. Run the eggs under
a Serves 4V OF
8 Takes 45 mins
2 Cost per serve £1
cold water, then peel and slice in half.
6 Add the noodles to the mushroom-
miso broth. Cook for 1 min, then add
the leaves and cook for 1 min.
7 Divide the broth, noodles and greens
between 4 bowls. Top with the squash.
eggs and seeds. Finish with a drizzle of
riracha, if using.
Each serving contains
1 medium butternut squash (unpeeled),
halved and cut into small chunks
3 seeds reserved
2 tbsp toasted sesame oil
200g fresh greens
2 1 large garlic clove, crushed
Energy Fat Saturates SugarsSalt
1615k 15a3g 10g 1.7g
5cm piece ginger, finely grated
50g miso paste
15g dried porcini mushrooms
2 tsp reduced-salt soy sauce
300g pack cooked udon noodles
sriracha, to taste (optional)
19%121901.14% 1 1 1 % 129%
of the reference intake. See page 8.
Carbohydrate 47g Protein 16g Fibre 2g
Source of protein; low in saturates;
low in fat; source of vitamin C
until starting lon
For more root-to-stem recipes, visit tesco.com/realfood