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Sorry, that recipe name is a mouthful, but once you get a bite of this yummy noodle bowl in your mouth, you won't care! I had some very late summer eggplant, but you could substitute brussel sprouts, onion, parsnips or just about any other winter veggie. It's a little heavy on the carbs, but it's a hearty meal that will surely fill you up on a cold winter's night. Check out the short video clip to learn two easy ways to de-stem kale.

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156
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Roasted Squash and Eggplant with Asian Noodles and Crispy Kale

December 1, 2015

30 min or less active, 60 min or less total, fall, main, vegan, winter

Sorry, that recipe name is a mouthful, but once you get a bite of this yummy noodle bowl in your mouth, you won't care! I had some very late summer eggplant, but you could substitute brussel sprouts, onion, parsnips or just about any other winter veggie. It's a little heavy on the carbs, but it's a hearty meal that will surely fill you up on a cold winter's night. Check out the short video clip to learn two easy ways to de-stem kale.


Information

Servings: 4
Time: About 20 minutes active; 40 minutes total
Price: About $10.45 total; $2.60 per serving
Nutrition (per serving):
Calories: 507
Protein: 8g
Fat: 18.4g
Saturated fat: 1.8g
Carbohydrates: 80.7g
Fiber: 7.5g
Sodium: 1143mg
Cholesterol: 0mg
High In: Vitamins A, B6, C, E, K, Fiber, Folate, Magnesium, Phosphorus, Potassium, Copper, Manganese
Good Source: Calcium, Iron, Thiamin, Niacin, Riboflavin
Low In: Cholesterol

Ingredients

  • 1 butternut squash, about 1 1/2-3/4 lb, peeled and cut into 1/2" pieces
  • 1/2 lb eggplant, peeled and cut into 1/2" pieces
  • 1/4 cup canola oil, divided
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 garlic cloves, minced
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp light brown sugar
  • 8 oz Asian-style noodles
  • 1/2 lb kale, de-stemmed and chopped

Preparation

  1. Preheat oven to 450 degrees F.
  2. Toss squash and eggplant with 2 Tbsp oil and spread out in a single layer on a baking sheet. Roast 15 minutes, and then remove to let cool.
  3. In a small bowl, whisk together soy sauce, rice vinegar, garlic, sesame oil, and brown sugar. Set aside.
  4. Bring a pot of salted water to a boil. Drop in the noodles, cook 2-3 minutes until al dente, drain and set aside.
  5. In a large skillet, heat the remaining 2 Tbsp oil over medium-high heat. Fry the kale 2-3 minutes until crispy and beginning to brown. Drain on a paper towel-lined plate.
  6. To assemble, toss the squash, eggplant, noodles and soy sauce mixture together in a large bowl. Divide equally in to four smaller bowls and top with crispy kale.

2 thoughts on “Roasted Squash and Eggplant with Asian Noodles and Crispy Kale

  1. Katherine

    This sounds great and thank you for all the yummy recipes. I have a question about eggplant. Do you usually peel it? And, do you de-bitter it? I’m from Greece and I often make moussaka, and I’m always wondering if I should de-bitter the eggplant. By the way, I’ve used Lite-Life’s substitute ground beef and it comes out great. Another time, I used Lite-Life sausage and a green-pea based ground beef (don’t remember the brand) and it was good too.
    Thank you.
    Katherine

    Reply
    1. Adrienne Capps Post author

      Katherine, Thanks for your note! I usually peel and/or de-bitter eggplant if I’m going to fry it. BTW, I de-bitter by slicing, laying in a single layer in a colander, sprinkling generously with salt, repeat and let drain in a sink for at least an hour. Then I pat dry with paper towels before using. But since in this recipe the eggplant was roasted, I didn’t bother. Also, I have a great vegetarian moussaka recipe here: http://www.vegetarianized.com/2008/04/margys-vegetarianized-moussaka/. I hope you’ll try it!
      Best Kitchen Adventures,
      Adrienne

      Reply

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