Squash lovers rejoice! Get out your sharpest knife, turn on that oven, and bring a wheelbarrow to your local market–it’s squash’s time to shine.
Squash Teriyaki Sauce
Broccoli & Noodles
To roast squash, place a seeded, halved squash (acorn, butternut, or pumpkin), on a parchment lined baking sheet. Roast at 350ºF for 45 minutes to 1 hour, until very tender. Cool and scoop out flesh for use in this recipe.
Add all ingredients to a blender or food processor and purée until smooth. If you don’t have a blender or food processor, you can whisk together all ingredients in a bowl, adding the water last, slowly (the sauce will be less smooth, but still delicious). Set aside.
In a large pot of boiling water, cook brown rice pasta according to package directions (most brands take 8 minutes); during the last 2 minutes, add the broccoli. Drain and rinse with water. Add back to pot, along with zucchini noodles or slices and prepared Squash Teriyaki Sauce.
If you want to eat it cold, toss all ingredients together and refrigerate for about 2 hours. If you want it warm (how I like it), cook over medium heat, (gently) tossing often, until very hot (about 5-8 minutes). To serve, garnish top with sesame seeds.