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Butternut Squash Soba Noodles Recipe

Butternut Squash Noodles is the perfect fall meal! Butternut Squash is scented with Chinese 5-spice, roasted, and tossed with kale and buckwheat noodles in a flavorful stir-fry sauce.

4.9 from 153 votes
45 mins
Total Time
4
servings
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Butternut Squash Soba Noodles

How to Make the Best Butternut Squash Soba Noodles

This Butternut Squash Soba Noodles dish is everything you want in a cozy fall meal. Sweet, caramelized butternut squash meets earthy buckwheat noodles in a savory-sweet sauce that hits all the right notes. The Chinese five-spice adds an aromatic warmth that makes this dish feel special without being complicated.

What makes this recipe shine is the combination of textures and flavors—tender roasted squash, hearty noodles, and wilted kale all brought together with a sauce that balances soy, sesame, and just a touch of maple sweetness. It’s the kind of dish that feels indulgent but is actually packed with wholesome ingredients.

Whether you’re looking for a satisfying weeknight dinner or a meal-prep friendly lunch option, these noodles deliver. The recipe comes together in about 45 minutes, and most of that time is hands-off while the squash roasts. Feel free to customize with your favorite garnishes—toasted cashews add a nice crunch, and a sprinkle of goat cheese (trust us) melts beautifully into the warm noodles.

Butternut Squash Soba Noodles

Butternut Squash Soba Noodles

Butternut Squash Noodles is the perfect fall meal! Butternut Squash is scented with Chinese 5-spice, roasted, and tossed with kale and buckwheat noodles in a flavorful stir-fry sauce.

4.9 from 153 votes
CourseDinner
CuisineAsian
Keywordbutternut squash noodles, butternut squash soba noodles, asian noodles with butternut, butternut squash pasta, noodles with butternut squash
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4 servings
Calories426kcal
AuthorRare Ivy
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Ingredients

Noodles & Squash

Stir-Fry

Sauce

Garnish

Instructions

Roast the Squash

  1. Preheat oven to 425°F and set a big pot of salted water to boil for the noodles.
  2. In a medium bowl, toss butternut squash cubes with olive oil, salt, pepper and 5-spice. Spread out on a parchment-lined sheet pan.
  3. Bake until fork tender, about 25 minutes, stirring halfway through.

Cook the Noodles

  1. Cook soba noodles according to package directions or until al dente.
  2. Rinse with cold water and drain.

Prepare the Stir-Fry

  1. Mix all sauce ingredients together in a small bowl and set aside.
  2. In an extra-large skillet or braiser, heat olive oil over medium-low heat.
  3. Add shallot and garlic and sauté until tender and golden, then add the ginger and sauté for 2 more minutes.
  4. Increase heat to medium, add the Chinese cooking wine and the kale, and cook off most of the wine while wilting the kale.
  5. Add the cooked soba noodles and the sauce, then toss well.
  6. Add the roasted butternut and toss to incorporate. Season with salt and pepper to taste.

Serve

  1. Garnish with scallions, cilantro, sesame seeds, or cashews as desired.
  2. Divide among bowls and serve immediately.

Notes

  • For a bolder flavor, increase the Chinese five-spice to 1 teaspoon.
  • For more heat, add additional sriracha or chili flakes to taste.
  • For a vegetarian version, substitute oyster sauce with vegetarian oyster sauce or hoisin sauce.
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