Soba Noodles with Sage Roasted Butternut Squash

Soba Noodles with Sage Roasted Butternut Squash

I realized today this blog seems a bit carbo-phobic. It’s time to fix that. But not just with any ole pasta recipe. This particular dish is made from scratch, full of complex carbohydrates and simply bursting with warming flavors. Because in Denver at least, it’s still snowing. Winter squash, such as butternut, boosts energy and improves blood circulation. It is high in beta-carotene, vitamins A and C, magnesium and potassium. This beautiful orange colored squash is also a great source of complex carbohydrates, which help regulate blood sugar. Just looking at it cut in half, all bright and orange, makes me feel warm already. The twirly, nestled noodles of this dish are called soba noodles. You can make this recipe with whichever type of pasta you happen to have in your pantry. Soba noodles are special however, because they are made with buckwheat, which is a gluten free seed related to rhubarb and sorrel. This power seed contains eight essential amino acids, including a large amount of lysine making it a great source of protein for the meal. Ingredients 2 small butternut squash 1 dash extra virgin olive oil 12 whole sage leaves sprinkling of salt and pepper 1 Tbsp white miso or nutritional yeast Vegetable Stock or water 1 package soba noodles 4 small shallots, thinly sliced 6 cloves garlic, thinly sliced 6-10 sage leaves, thinly sliced Another dash of extra virgin olive oil Another dash salt and freshly ground black pepper Directions 1. Preheat oven to 400 F. Peel, seed and cube the butternut squash. Place in a large bowl and toss with 12 sage leaves, olive oil, salt...