Hey there, ramen lovers! I hope you’ve had an amazing weekend and you’re ready for a delicious vegan weeknight dinner recipe!
If you’re looking to warm your bones and tantalize your taste buds, you’ve come to the right place. Today, I’m sharing a delightful recipe for vegan miso butternut squash ramen that’s not only comforting but also packed with flavor. Trust me, this dish will have you feeling all the cozy vibes in no time! This weather has been so confusing lately. One day it’s a gorgeous and gloomy autumn day or as I like to call it “Soup Day” and the next it’s warm and sunny and I’m not sure what’s going on.
But this miso pumpkin ramen recipe is good in cold or warm weather since it’s somewhere between a soup and a sauce.
This vegan dinner recipe was inspired by BOSH!, are you familiar with those guys? They don’t publish as much as they used to or maybe I just haven’t seen them in a while but they popped up in my IG feed recently with this little gem but then it disappeared before I could get all the details.
They used pumpkin but I used butternut squash because I already had one and because right now the blue pumpkins are MASSIVE and I don’t have time yet to make big batches of pumpkin desserts for all of my Romanian family!
For today though, we have a super simple vegan recipe and if you have leftover squash, check out some of these yummy fall vegan recipes.
Kitchen Tools:
*Blender
*Baking sheet
*Stock pot
*Long handled wooden spoon
Ingredients:
*Squash or Pumpkin
*Garlic (1 head)
*Ramen noodles
*Peanut butter
*Red (or green) curry paste
*Waste free broth
*Scallions (sliced)
Instructions:
*Preheat oven to 200C/400F
*Cut the squash in half the long way and scoop out the seeds. (Save them and rinse them for baked pumpkin seeds.) Place the squash flesh side down and bake for 25 to 40 minutes, depending on the size.
*Cut the top of one head of garlic (or more if you have small heads or you just LOVE garlic) and sprinkle with a bit of olive oil and black pepper. Wrap in aluminum foil and add to the oven with the squash for 20 to 30 minutes or until garlic is properly brown and fragrant.
*Let the pumpkin/squash cool. I needed to weigh it so I let it cool quite a bit before adding it to the bowl of the blender. Add the garlic and blend until smooth.
*Put the stock pot over medium-high heat and add a pinch of oil or broth (or water). Add the curry paste and stir until it starts to break apart. You may need to add more water and if that’s the case add 1 tablespoon at a time.
*Pour the squash into the pot and reduce heat to medium because this bad boy will bubble up and getcha if you’re not careful. If it’s too thick for your liking, add more liquid. Stir slowly and when it begins to warm up, add the peanut butter and miso paste. Stir regularly until there are no more clumps.
*Add more seasoning as needed. I kept it pretty simple with salt, black & white pepper, cumin, cayenne pepper and turmeric.
*Cook noodles according to package instructions.
*Plating: I made this a twofer meal so I didn’t toss the noodles with the squash. Instead I layered it starting with two ladles of squash on the bottom of each bowl and then a layer of noodles. Another layer of squash and then noodles before adding one final layer on top. Garnish with cayenne pepper or smoky paprika or even red chili flakes. Or…nothing at all.
This is a meal on its own but you know I like to have a little bit of greenery with my meals so I steamed up about 200 grams of edamame beans with lemon zest, sea salt and sesame oil.
This meal was so dang tasty that I know I’ll have it again this season. It was satisfying and healthy and totally plant based.
Feel free to jazz up this meal with extras like chili peppers, crispy tofu, bok choy, kimchi or even a drizzle of sesame oil.
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The Spicy Spatula 
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