one of the purchases i made at the grøntsagsfestival was an organic danish squash. the humble squash is totally overlooked in most restaurants here! i really like the texture and mild flavour. my mom and grandmas sometimes make it into a little pancake by dredging it through egg and flour and then frying it. my approach is a little more healthy.
squash and seaweed soba
2 bundles soba (japanese buckwheat) noodles
1 squash, sliced
1 small handful of dried wakame seaweed
2 tbsp gochujang (korean hot pepper paste)
1 tbsp soy sauce
2 tsp rice vinegar
sesame oil and seeds to garnish
saute the squash in a pan with vegetable oil until tender and then take off the heat. cook the soba and seaweed in gently boiling water until the noodles are al dente. drain, reserving a few tablespoons of the cooking water, and rinse the noodles in cold water. mix the remaining ingredients (except the garnish) together in a small bowl. add the soba, seaweed, and a little cooking water to the squash in the pan, along with the sauce. mix well and add a drizzle of sesame oil and sprinkle some sesame seeds before serving.
it's healthy, fast, vegan, and (depending on what kind of soba noodles you buy) gluten-free. enjoy!