Kabocha Soba

Kabocha Soba is a delightful vegetarian dish that combines the earthy sweetness of kabocha squash with nutty buckwheat noodles, creating a comforting and satisfying meal. Finished with a splash of soy sauce and garnished with sesame seeds, this dish is perfect for any season.

Ingredients

• Soba noodles - 200 grams
• Kabocha squash - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Sesame seeds - 1 tablespoon, toasted
• Spring onions - 2, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Peel and dice the kabocha squash into small cubes.
2. In a medium pot, bring water to a boil and cook the soba noodles according to the package instructions, usually about 4-5 minutes. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add the diced kabocha squash to the skillet and cook for about 5 minutes, stirring occasionally, until slightly tender.
5. Pour in the vegetable broth and bring to a simmer. Cook for an additional 10 minutes until the kabocha is fully tender.
6. Stir in the soy sauce and cooked soba noodles. Mix well until the noodles are heated through.
7. Season with salt and black pepper to taste.
8. Serve hot, garnished with toasted sesame seeds and chopped spring onions.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 75 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins A and C from kabocha squash, which support immune function.
• High in fiber, promoting digestive health and satiety.

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