Honeynut Squash
We are obsessed!!! We saw these adorable little honeynut squash at the farmers market and just had to get them. They look just like a butternut squash but shrunken in size and have a slightly darker orange color.
We were already so excited, but then we cooked with them- Wow!!! They have a wonderful sweet and toasty flavor. This Honeynut Squash Miso Ramen is simply divine and makes a terrific fall meal.
A Favorite Fall Ramen
The roasted honeynut squash is the prefect addition to the salty miso ramen broth. Plus, it looks so cute sitting on top! It’s also great to use in a bowl like this because you can eat the skin just like a delicata which is another fall squash that we love.
This Honeynut Squash Miso Ramen is simply BURSTING with flavor. The sweet squash, tender mushrooms, caramelized onions and crunchy cashews- simply amazing!
We have already purchased this incredible squash again and we’re constantly keeping an eye out for them and thinking of new ways to cook with them. We’re guessing you will be doing the same once you give them a try. Here are a few ideas recipes that they would work great with…
- Curry
- Pizza
- Salad
- Soup
- Dips
The list could go on and on!
A New Winter Squash
If you see one of these petite squashes- DON’T WAIT! Start with this Honeynut Squash Miso Ramen and then go from there.
But one thing is for sure, thanks to their adorable stature and incredible flavor, I’m guessing you will be seeing these more often at farmers markets and groceries stores alike.
Honeynut Squash Miso Ramen
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Entree
- Method: Roast, Sauté, Simmer
- Cuisine: Japanese
- Diet: Vegan
Description
Warm your soul and impress your taste buds with this amazing honeynut squash miso ramen. It’s also easy enough for a weeknight meal!
Ingredients
- 2 Honeynut Squash (Halved and Seeds Removed)
- 2 Red Onions (Sliced Thin)
- 1 Cup Shitake Mushrooms (We like to use dried because we always have them on hand but fresh works too.)
- 4 Green Onions (Sliced)
- 1 Bunch Swiss Chard (Stems Removed, Chopped)
- 1 Bunch Fresh Basil Leaves
- 3 Tbsp White Miso Paste
- 2 Tbsp Chili Sauce
- 4 Cups Vegetable Broth
- Dried Ramen Noodles (or fresh if you can find them!)
- ½ Cup Raw Cashews (Roughly Chopped) (Garnish)
- 1 Lime (Quartered)
Instructions
- Preheat the oven to 400℉. Wash and Prepare all of the ingredients.
- On a baking sheet thinly coasted with oil, place the squash cut side down. Bake for 15-20 minutes.
- In a deep sided frying pan, Put 1 Tbsp of oil along with the sliced red onion. Over medium high heat, cook the onions stirring frequently until they have caramelized, about 15 minutes.
- Once the onions have caramelized, add the Sliced mushrooms and half of the green onion. Cook and stir frequently for an additional 2 minutes.
- Next, add the miso paste and chili sauce. Stir until it is thoroughly mixed into the onions and mushrooms.
- Add the vegetable stock to the pan and allow it to come to a simmer stirring occasionally.
- Once the broth is simmering add the dried ramen noodles and the swiss chard. Cook for 4 minutes more allowing the noodles to soften and the swiss chard to wilt.
- Serve in a bowl along with the squash as well as basil, cashews, green onion and lime wedges as a garnish and enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Equipment
Buy Now → Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Miso Ramen, Honeynut Squash Recipe, Vegan Ramen with Squash Recipe
Finally, if you have made this ramen recipe, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!
If you love Honeynut Squash, check out these other recipes!
Honeynut SquashBuddha Bowls with Sriracha-Tahini Sauce
Roasted Honeynut Squash with Spicy Zhoug
Honeynut Squash & Wild Mushroom Soup
This is super good. I made it last week and my whole family loves it! We made it again tonight but we are using portobellos instead…they were on sale. The white miso and the honeynut squash are natural partners. We’re always trying to figure out new ramen recipes and we love this one! Thanks for posting it!!
★★★★★
Thank you Mairibethe! So glad your family enjoyed it! Portobellos are a great swap and we often switch out the mushrooms depending on sales too. haha. 😉