Miso-Squash Ramen

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.