Butternut Squash, roasted
Brussels Sprouts, roasted
Salt & Pepper
1 knob ginger
1 clove garlic
1/2 cup white miso
1/2 cup plus 2 Tbs seasoned rice vinegar
1/2 cup tahini
3 Tbsp packed brown sugar
1/3 cup water
sliced scallions (to be fancy, slice them in long very thin strips)
Cook the soba noodles according to package and rinse with cold water.
Cut the butternut squash into 1/2 inch piece. Toss with 1-2 Tbs of olive oil and salt and pepper. Spread on a lined cookie sheet and roast at 425 degrees for about 40 minutes. While those are roasting, half the Brussels Sprouts and toss them with the same amount of olive oil and alt and pepper. Arrange them cut side down on a lined cookie sheet. Roast them for 20 minutes, until browned.
Puree the ginger, garlic, miso, vinegar, tahini, brown sugar, and water.
To assemble for tomorrow's lunch:
In your container, place a layer of noodles, then the squash and brussels sprouts. Drizzle some of the dressing over the top, and then finish with finely cut scallions.
Here are the photos. Any suggestions are welcome!
Soba noodles. Yummy base.
Ingredients for dressing (except water)
Noodles with the veggies on top. After this, I added the dressing since I wouldn't be stacking it for lunch tomorrow. I hoped that mixing it all together would bring the guys along to enjoy it. Of course, it is all veggie, no meat, so I didn't really expect them to be enraptured. But I didn't expect to be disappointed myself. Gotta keep working on it. Maybe heating it up a little?