I love roasted butternut and got my old spiralizer out to shred mine into noodles but if you don't have one, diced butternut will work fine! Swap the soy sauce for tamari to make this gluten free.
Prepare: 20 minutes
Cook: 20 minutes
Serves: 2
1 small butternut, peeled, seeded and spiralized or diced
2 tsp sunflower oil
2 tsp sesame seeds
1 dried red chillies, snipped into rings or 1/2 tsp crushed chilli flakes
100g soba noodles
200g purple sprouting or tenderstem broccoli
2 spring onions, thinly sliced
For the dressing
1 small garlic clove, finely grated or crushed
3 tbsp tahini paste (I used black but regular is fine too)
1 tsp soy sauce or tamari
1 tsp honey or maple syup
1 tsp wine or cider vinegar
1 Heat the oven to 200C. Scatter the butternut onto a nonstick baking sheet. Drizzle with oil and sprinkle with sesame seeds and dried chillies, toss together and roast for 15 minutes until tender.
2 Meanwhile, cook the noodles in a large pan of boiling water for 2 minutes. Add the broccoli and cook for a further 2-3 minutes until both are just tender. Drain and cool then transfer to a serving bowl.
3 Mix together the dressing ingredients with 2 -3 tbsp water to make a drizzleable sauce.
4 Add the roasted butternut and spring onions to the noodles, tossing gentle together. Drizzle over the tahini dressing and serve.