Squash lovers rejoice! Get out your sharpest knife, turn on that oven, and bring a wheelbarrow to your local marketits squashs time to shine.
Directions for: Broccoli & Noodles with Squash Teriyaki Sauce
Ingredients
Squash Teriyaki Sauce1 cup mashed, cooked squash or pumpkin (I used 1/2 an acorn squash)
1 clove garlic, minced
cup water
cup tamari or soy sauce or shoyu
cup rice vinegar
2 Tbsp sweet white miso
2 Tbsp extra-virgin olive oil
1 Tbsp toasted sesame oil
1 Tbsp honey or maple syrup
Chili flakes, to taste
Broccoli & Noodles1 head broccoli, cut into bite-sized florets
2 zucchini, spiralized into noodles or very thinly sliced
1 lb(s) gluten-free brown rice spaghetti or soba noodles or spaghetti noodle of choice
To ServeSesame seeds
Directions
Squash Teriyaki Sauce1. Add all ingredients to a blender or food processor and pure until smooth. If you dont have a blender or food processor, you can whisk together all ingredients in a bowl, adding the water last, slowly (the sauce will be less smooth, but still delicious). Set aside.
Broccoli & Noodles1. In a large pot of boiling water, cook brown rice pasta according to package directions (most brands take 8 minutes); during the last 2 minutes, add the broccoli. Drain and rinse with water. Add back to pot, along with zucchini noodles or slices and prepared Squash Teriyaki Sauce.
To Serve1. If you want to eat it cold, toss all ingredients together and refrigerate for about 2 hours. If you want it warm (how I like it), cook over medium heat, (gently) tossing often, until very hot (about 5-8 minutes). To serve, garnish top with sesame seeds.
Tips and Substitutions
To roast squash, place a seeded, halved squash (acorn, butternut, or pumpkin), on a parchment lined baking sheet. Roast at 350F for 45 minutes to 1 hour, until very tender. Cool and scoop out flesh for use in this recipe.
Source and Credits
Courtesy of Allison Day of yummybeet.com
See more: Asian, Dinner, Lunch, Pasta, Vegetables, Vegetarian, Gluten-Free