Simple dishes are always welcome into my house!
This time I would like to recommended delicious Organic Ginger, Pumpkin & Brown rice soba noodles (by King Soba), and it is my new favourite!
That recipe does not require lots of hustle in the kitchen. Raw salad should be served with that dish as it will balance fried and roasted ingredients (live enzymes from raw foods make magic to our health!).
Makes for 1.
- 1 medium butternut squash
- 1 cup of fresh sage
- 1 medium or 2 small leeks
- about 4 tsp ghee (for sage and butternut squash)
- 2 tsp coconut oil (for leeks)
- pink salt
- soba noodles mentioned above (any gluten free will do)
Preheat the oven to 180 C and prepare baking tray with parchment paper. Wash, peel and cut in small chunks the squash. Spread on the baking tray and put 2 tsp of ghee on the top. Put into the oven for few minutes so butter will melt. Then take out and mix until all pieces are covered with ghee. Put into the oven again and bake for about 20-30 minutes, until the chunks are soft and lightly golden brown.
In the meantime, slice leeks and prepare sage (I just washed it and remove thick stalks). Also, start boiling water and boil noodles following instructions on the pack. You can add some salt into the water if you like, and maybe just a little of olive oil (it will prevent sticking of noodles). When noodles are ready, drain in a colander and rinse with running cold water and leave on the side.
When squash is nearly ready, stir fry leeks on coconut oil. If you can, at the same time, fry sage on ghee until crispy.
Remember to remove butternut squash front the oven when it is ready 😉
And finally, having everything ready, transfer all onto the plate and enjoy that delicious and simple dish!