This is a dish that I take with my on my long haul flights. The explosion of flavors makes me feel like I am still dinning at home or at my favorite Japanese restaurant in Marina del Rey. It will make you forget you are on the plane. When it is ready I am transferring the dish into my Stanley thermos that is with me on every trip. It stays fresh and hot for another 6 hours.
The only time consuming part is roasting the vegetables. If you want to make it fast - skip the zucchini and use canned pumpkin and sweet potatoes. Sometimes you can find already roasted squash and yams in Whole Foods grill section. They will do.
1 butternut squash
3 sweet potatoes
1 zucchini (optional)
7 oz green tea soba noodles
10 fresh sage leaves
dash of coriander
1 tbs coconut oil
1 tbs olive oil
2 tbs white vine vinegar
2 tbs rice vinegar
2 tbs soy free miso paste
Preheat oven to 375F. Cut butternut squash in half and place it in a baking dish filled with water face down. Place 4 sage leaves underneath for additional flavor. Roast for 1 1/2 hours .
Meanwhile skin sweet potatoes and zucchini ( if you are using it) and cut in half inch slices. You can add a dash of coriander to sweet potatoes. Arrange it in another baking dish and sprinkle with olive oil. Roast for 50 minutes to an hour - keep on checking on softness.
Chop 6 sage leaves. In a frying pan heat up 1 tbs of coconut oil and sauté sage until it will change color and becomes crisp - about 2 minutes. Mix 2 tbs of white vine vinegar, 2 tbs of rice vinegar, 2 tbs of miso paste and shake it in a jar until smooth. Boil water in a pot and cook green tea soba noodles for 4 minutes. Drain and cool.
When vegetables and roasted and soft, scoop the squash out of the shell, mash it with sweet potatoes and sauté sage. Mix the miso dressing with soba noodles and place in a bowl. Arrange squash mash with roasted zucchini on top. Enjoy!