Gluten-free/ Pasta/ Recipes/ Vegan/ Vegetarian

Kabocha Squash with Gojuchang Noodles

Kabocha squash with gojuchang noodles. My friend, Latha, gave me a beautiful kabocha squash to enjoy, and it was too hot here in Texas to make a soup or tempura. So, I roasted it, then stuffed it with cold rice noodles tossed with gojuchang, mushrooms, collard greens, and perilla. Toasted seeds brought a wonderfully crispy texture (and are a great protein rich snack for the rest of the week!). Digging a fork into the sides before swirling into the spicy noodles ensures each bite contains sweet tender squash.

Kabocha Squash with Gojuchang Noodles

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  • 1 kabocha squash
  • 100 grams rice noodles (per serving)
  • 2 cups sliced collard greens
  • 1 cup sliced mushrooms
  • 1/4 cup sliced perilla leaves
  • 2 cloves garlic, sliced
  • 2 tablespoons gochujang
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon apple cider vinegar



Slice kabocha squash in half, scoop out the seeds (reserve these for roasting), rub the cut half with olive oil and salt generously,


Roast the squash, cut side down in the oven at 400˚F for 45 minutes, then remove from the oven and cool,


Soak rice noodles for 10 minutes, then boil for about 7 minutes. Drain and rinse noodles in cold water to remove surface starches,


Combine the gochujang, sesame oil, sugar, and vinegar in a small bowl,


Heat a frying pan with a little oil, then add the garlic and mushroom until soft,


Add in the collard greens, and sauce mixture. Turn off heat, and stir until everything is combined and heated through. Wait for the mixture to cool, then toss into the rice noodles,


Toss in the perilla leaves, and serve inside the roasted squash bowls,


Optional: Blanch pumpking seeds in salted water for 10 minutes, then roast at 400˚ for 5-10 minutes, depending on your oven. You may hear some popping, and that's a good indicator that it's done!

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