A nutritious and quick weeknight dinner featuring roasted butternut squash, ramen noodles, and jammy eggs, topped with a flavorful sauce. This dish combines fall veggies, complex carbs, and proteins for a balanced meal.
1: Peel and chop butternut squash, toss with oil, salt, and pepper; roast at 400°F for 30 minutes, then broil for 2 minutes.
2: Boil water in a small saucepan and add eggs; boil for 5.5 minutes, then remove and place into an ice bath.
3: Combine sauce ingredients (tamari, vegetable broth, rice vinegar, minced garlic, coconut sugar, chili flakes, salt, and pepper).
4: Cook ramen noodles according to instructions, drain, and toss with sauce and squash.
5: Peel and slice the eggs.
6: Divide the stir fry into bowls and garnish with green onion and chili flakes.
