Creamy Butternut Squash Ramen
The Ultimate Fall Comfort Food: Creamy Butternut Squash Ramen
I did a thing and invited my 16 year old daughter to cater an entire weekend retreat program in Sedona. As we prepared I let her plan the menu top to bottom, do the shopping and ultimately stepped completely away from the kitchen (which was a big deal and blessing for me!) Man, did she hit it out of the park. Each and every meal was creative, nourishing and beautifully curated with fall flavors, colors and textures (like in this Creamy Butternut Squash Ramen) keeping us satiated and perfectly tuned in to the needs of the moment.
The Butternut Squash Ramen was over the top delish and if I didn’t add the recipe I fear the disappointment would grow at the thought of not tasting this flavor palate again. Be caring and share it as well. This recipe does not disappoint. While she used Butternut any in season squash or pumpkin will do the trick so try and them and enjoy!
Butternut Squash Ramen is Creamy, Dreamy and our #1 Fall Favorite this Season
Given the nature of this savory and sweet dish it highlights the best tastes of Vata Season along with the heavy, unctuous, grounding qualities that we crave with the fall feels as weather becomes cool, light and dry.
If I could give you a tip I would do exactly what Naiyanna did. Top it the same and you will have the perfect rounding of fall flavors, textures and layers of amazingness we don’t want you to miss out. What’s on it you ask? This is our recommended lineup.
Coconut Garlic Fried Shiitake Mushrooms
One of the gifts and drawbacks with young chefs (especially mine) is she has a mega knack for creativity in the kitchen, but rarely writes anything down or makes it twice. While I wrestled for the ramen recipe what I got for these over the top mushrooms was a simple cut shiitake and add in a pan with crushed garlic and ghee with a pinch of salt. Cook until crispy. Toss in a small amount of just the cream top from a can of coconut milk (or freshly made), stir while coconut cooks down and serve as a garnish. Honestly this would be good on just about anything that benefits from an earthy, garlicky crunch.
Interested to see more about what ayurveda says about mushrooms? Read our full blog post!
Maple Spiced Delicata
This was another tasty surprise as a topping. Thinly sliced delicate squash (skin on) arranged on a baking sheet. Massage with coconut or olive oil, maple syrup, cinnamon, nutmeg or clove and a tiny pinch of salt. (I think a sprinkle of trikatu would be yummy too). Roast until browned and slightly caramelized. Top over Ramen bowl.
Fresh Herbs 
Here you can add your own local flavor. We used fresh cilantro and black sesame seeds but I’d imagine parsley, chives, basil or thinly sliced sage would all be amazing. In fact I would like to try each and every one of these, so if you do let us know what resonates most for you!
This dish needs nothing else but if you were looking to create a full fall experience it would be tasty to finish with the Stewed Pears for a light dessert. Nothing like the flavors of fall!
Creamy Butternut Squash Ramen
Prep Time: 15 Minutes
Cooking Time: 25 Minutes
Total time: 40 Minutes
Servings: 4 full meals, 8 side dishes
Ingredients
1 Medium Butternut Squash, cut to bite size
1 Yellow Onion chopped
3 Cloves of minced Garlic
4 Carrots but into bite size
Vegetable Broth
Ghee
Cinnamon, Salt and Pepper
1 Package of Ramen Noodles or Soba Noodles
Instructions
- Preheat Oven to 425F
- Cut all Vegetable and Coat in Ghee, Cinnamon, Salt and Pepper
- Roast until soft and slightly browned
- Blend in immersion blender adding vegetable broth until creamy
- In the meantime cook Ramen Noodles or Soba Noodles as recommended and strain
- Roast Delicata and Pan Fry Mushrooms as recommended above
- Plate noodles and top with a heaping spoonful of blended sauce. Garnish with maple roasted Delicata, Fried Mushrooms, Black Sesame Seeds and chopped fresh herbs of choice.
- Be creative and enjoy!
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