Roasted Butternut Squash with Brussels Sprouts and Sweet Potato Noodles

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Okay, I have to admit here, I was going to make this as a filling to something else like rice paper roll but after I made it, I was just thinking, “OMG this looks great as it is, it so does not need any more work!” So, I took photos and ate it!

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Too bad the sweet potato noodles barley fills you up because I was so hungry for more afterwards. I think this mixture (if diced even finer) would make a great filling for dumplings, steamed buns and rice paper rolls, which you’re welcome to try!

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I just absolutely LOVE the taste of brussel sprouts, I have no idea why it’s like one of the most hated vegetable cos it’s so delicious, like a baby cabbage. I love how it’s almost the same shape, it just looks way too adorable!!

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Good thing there is such a item as “chopped butternut squash” cos my worst nightmare is cutting those things. It just takes so long, but I do warn you, pre-chopped versions do rot easily so do not keep them in the fridge for a week before cooking them.

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Roasted Butternut Squash with Brussels Sprouts and Sweet Potato Noodles

Squash
3 cups chopped butternut squash
2 teaspoons extra light olive oil
1/8 teaspoon Himalayan/sea salt

Veggies
5-6 brussel sprouts
5 fresh shiitake mushrooms
2 cloves garlic
1 tablespoon extra light olive oil
1 teaspoon sesame oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon Himalayan/sea salt
1/2 teaspoon black sesame seeds
1/2 teaspoon white sesame seeds
A few sprinkles ground pepper
A small pinch red pepper flakes
2 tablespoons tvp-textured vegetable protein (mixed with 1 tablespoon hot water & 1 teaspoon low sodium soy sauce)

Noodles
1 bundle sweet potato vermicelli
2-3 teaspoons low sodium soy sauce
A sprinkle black and white sesame seeds

Be sure to soak the sweet potato vermicelli in water for about 2 hours.

Preheat oven to 375°F (191°C).

Butternut Squash: Measure 3 cups of chopped (diced) butternut squash. I bought the pre-cut version so it was already chopped into cubes. Put it on an oven tray, then drizzle the olive oil and salt and mix it very well with a spoon.

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Bake in the oven for a total of 27 minutes or so, be sure to take it out half way and stir it around and flip them back and forth.

Brussels Sprouts: Chop the brussel sprouts in quarters or smaller. Remove the stems from the shiitake mushrooms and slice into thin pieces. Finely chop the garlic cloves. Put all of the chopped veggies in another oven tray. Drizzle over with the olive oil and sesame oil, then add the onion powder, garlic powder, salt, sesame seeds, ground pepper and red pepper flakes.

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Mix 2 tablespoons of tvp with a tablespoon of hot water (from the tap will do) and soy sauce, then mix it well. Combine this to the brussel sprouts and other veggies. Stir until everything is mixed very evenly.

Bake the veggies for a total of 15 minutes.

Noodles: While the veggies are baking, put the soaked sweet potato vermicelli (should be soft and bendable now) into a small saucepan and fill enough water to cover the noodles.

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Bring it to a boil and keep cooking on high heat for about 6-8 minutes until the noodles are very soft, then drain out all the water.

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Combine: Once everything is cooked, combine all three things in a large bowl and stir until it’s mixed evenly, then finally add the soy sauce (add 2 teaspoons and taste, if you want more, add another teaspoon) and sesame seeds and serve.

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Roasted Butternut Squash with Brussels Sprouts and Sweet Potato Noodles
Serves: 2
 

Ingredients
Squash
  • 3 cups chopped butternut squash
  • 2 teaspoons extra light olive oil
  • ⅛ teaspoon Himalayan/sea salt
Veggies
  • 5-6 brussel sprouts
  • 5 fresh shiitake mushrooms
  • 2 cloves garlic
  • 1 tablespoon extra light olive oil
  • 1 teaspoon sesame oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon Himalayan/sea salt
  • ½ teaspoon black sesame seeds
  • ½ teaspoon white sesame seeds
  • A few sprinkles ground pepper
  • A small pinch red pepper flakes
  • 2 tablespoons tvp-textured vegetable protein (mixed with 1 tablespoon hot water & 1 teaspoon low sodium soy sauce)
Noodles
  • 1 bundle sweet potato vermicelli
  • 2-3 teaspoons low sodium soy sauce
  • A sprinkle black and white sesame seeds

Instructions
  1. Be sure to soak the sweet potato vermicelli in water for about 2 hours.
  2. Preheat oven to 375°F (191°C).
  3. Butternut Squash: Measure 3 cups of chopped (diced) butternut squash. I bought the pre-cut version so it was already chopped into cubes. Put it on an oven tray, then drizzle the olive oil and salt and mix it very well with a spoon.
  4. Bake in the oven for a total of 27 minutes or so, be sure to take it out half way and stir it around and flip them back and forth.
  5. Brussels Sprouts: Chop the brussel sprouts in quarters or smaller. Remove the stems from the shiitake mushrooms and slice into thin pieces. Finely chop the garlic cloves. Put all of the chopped veggies in another oven tray. Drizzle over with the olive oil and sesame oil, then add the onion powder, garlic powder, salt, sesame seeds, ground pepper and red pepper flakes.
  6. Mix 2 tablespoons of tvp with a tablespoon of hot water (from the tap will do) and soy sauce, then mix it well. Combine this to the brussel sprouts and other veggies. Stir until everything is mixed very evenly.
  7. Bake the veggies for a total of 15 minutes.
  8. Noodles: While the veggies are baking, put the soaked sweet potato vermicelli (should be soft and bendable now) into a small saucepan and fill enough water to cover the noodles.
  9. Bring it to a boil and keep cooking on high heat for about 6-8 minutes until the noodles are very soft, then drain out all the water.
  10. Combine: Once everything is cooked, combine all three things in a large bowl and stir until it’s mixed evenly, then finally add the soy sauce (add 2 teaspoons and taste, if you want more, add another teaspoon) and sesame seeds and serve.


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