Method

1. 1

   Heat the oven to 425°F. Peel and cut the squash into 1-inch cubes. Toss with the neutral oil and arrange in a single layer on a baking sheet.

   5 min220°C
2. 2

   Roast the squash for 20 to 25 minutes, turning once, until browned at the edges and tender when pierced.

   25 min220°C
3. 3

   While the squash roasts, bring the broth, ginger, and garlic to a gentle simmer in a large pot. Whisk the miso with 1/2 cup of hot broth in a small bowl, then stir it back into the pot.

   5 min
4. 4

   Add the bok choy and udon to the simmering broth. Cook according to the noodle package directions, usually 2 to 4 minutes, until the udon is hot and the bok choy is tender-crisp.

   4 min
5. 5

   Stir in the sesame oil. Divide the udon and broth among four bowls, then top with the roasted squash and sliced scallions.

   2 min

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