Creamy Butternut Squash Udon by Welleasy

Ingredients

• 3/4 cup roasted butternut squash
• 1 pack silken tofu (about 12-14 oz / 350-400 g)
• 2 tbsp tamari or soy sauce, plus more to taste
• 1 tbsp gochujang
• 1 heaped tbsp tahini
• 1 tbsp olive oil
• 3 green onion, sliced, plus extra for serving
• 2 to 3 garlic cloves, crushed
• 1/2 lime, juiced
• 1 pack udon noodles (about 7-9 oz / 200-250 g)
• 2 to 4 tbsp reserved noodle cooking water
• chili crisp, to serve
• Fresh coriander, to serve

Instructions

1. Blend the roasted butternut squash, silken tofu, tamari, gochujang, and tahini until completely smooth, about 30 to 60 seconds.
2. Bring a pot of water to a boil and cook the udon noodles according to package directions, usually 3 to 5 minutes, then reserve 2 to 4 tablespoons of cooking water.
3. Heat the olive oil in a large pan over low to medium heat for 1 minute.
4. Sauté the spring onions and garlic for 1 to 2 minutes, until fragrant but not browned.
5. Pour in the sauce and cook for 2 to 3 minutes, stirring, until warmed through and slightly thickened.
6. Stir in the lime juice, then taste and add a little more tamari if needed.
7. Add the noodles and a splash of reserved cooking water, then toss for 30 to 60 seconds until glossy and coated.
8. Serve immediately with chilli crisp, extra spring onion, and fresh coriander on top.