serves 2

For the squash

  • 1 small kabocha squash
  • 1 – 2 tablespoons coconut oil
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon salt

For the noodles

  • 4 ounces of buckwheat noodles, cooked according to package
  • 2 scallions, thinly sliced
  • 2 radishes, thinly sliced

For the sesame dressing

  • ¼ cup fresh squeezed orange juice
  • 1 ½ tablespoons low-sodium tamari
  • 1 tablespoon tahini
  • 1 teaspoon sesame oil
  • ½ teaspoon raw honey


For serving

  • Few handfuls of spinach, roughly chopped
  • Additional scallions / cilantro

Preheat the oven to 400℉. Line a baking sheet with parchment and set aside. Clean the squash and slice into 1/8” slices (as pictured). Toss the squash on the baking tray with the coconut oil, teaspoon of sesame oil and salt. Bake about about 30 minutes or until cooked through, flipping halfway.

Whisk together all the dressing ingredients. Toss together the noodles, scallions and radish and dress with the about half of the dressing.

Serve the noodles in bowls topped with the squash, spinach, sesame seeds + the remaining dressing. Enjoy!