Active Time

　　25 minutes

　　Total Time

　　45 minutes

　　With flavors that straddle the thrilling line between salty and sweet, winter squash and pumpkin are incredibly versatile, pairing easily with a wide range of flavors and spices. In this ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth, where it amplifies both the sweet and savory character of the squash. The real game changer is blending some of the roasted squash into the broth, delivering velvety, rich body. You can use other types of squash or pumpkins for this dish, but because of its robust flesh, nutty flavor, and meaty mouthfeel, Japanese kabocha is my preferred choice; butternut squash is a worthy substitute.

　　  

　　If you like, you can roast the squash seeds and use them as a topper for your ramen. To do this, wash the seeds to remove the innards and toss in the miso paste along with the squash. Roast alongside the squash. You’ll need to watch the seeds as they may get brown and crispy before the squash is ready.

　　

Ingredients

4 Servings

　　

Squash

1 Tbsp. extra-virgin olive oil

　　1 Tbsp. white miso

　　2 tsp. pure maple syrup or brown sugar

　　1 tsp. regular soy sauce or tamari

　　1 small kabocha squash (about 2 lb.), peeled, cut into 1"-thick wedges, or 1 small butternut squash (about 2 lb.), peeled, cut into 1" pieces

　　

Broth and assembly

1 Tbsp. extra-virgin olive oil

　　1 (1") piece ginger, coarsely chopped

　　2 garlic cloves, coarsely chopped

　　4 cups low-sodium vegetable broth

　　2 Tbsp. white miso

　　Kosher salt, freshly ground pepper

　　1 large bunch broccolini (8–10 oz.), halved crosswise, thicker stalks halved lengthwise

　　4 (5-oz.) packages wavy ramen noodles, preferably fresh

　　Handful of cilantro leaves with tender stems

　　

Squash

Step 1

Preheat oven to 400°F. Whisk oil, miso, maple syrup, and soy sauce in a small bowl until a thick paste forms. Place squash on a rimmed baking sheet and scrape dressing over; toss to coat. Arrange squash in a single layer and roast until fork-tender (it will be a little caramelized in spots), 25–30 minutes.

　　

Broth and assembly

Step 2

Heat oil in a medium pot over medium-high. Add ginger and garlic and cook, stirring, 1 minute. Add broth and bring to a boil. Remove from heat.

　　

Step 3

Set 8 roasted squash wedges (or about 2 cups if using butternut) aside for serving. Add miso and remaining squash to pot and blend with an immersion blender until mostly smooth; season with salt and pepper. (Alternatively, you can let broth cool slightly, then purée with sqush and miso in a regular blender.)

　　

Step 4

Meanwhile, bring a large pot of salted water to the boil and cook broccolini until crisp-tender, about 3 minutes. Using tongs, transfer to a plate.

　　

Step 5

Add noodles to same pot and cook according to packet directions. Drain and divide noodles among bowls.

　　

Step 6

Ladle broth over noodles and arrange broccolini and reserved squash (cut in half if they are very big) on top. Scatter cilantro over.