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This is a hearty side dish that uses fresh pumpkin, squash, and root vegetables and adds Asian bean thread noodles for a colorful and interesting take on roasted root vegetables. You can use any mix of pumpkin, butternut squash, acorn squash, rutabagas, turnips, sweet potatoes, fingerling potatoes, carrots, or parsnips

Serves 4-6

2 lbs. pumpkin and whatever root vegetables are your favorite. A colorful mixture looks best on the table.

1-2 cups of bean thread noodles (glass noodles, cellophane noodles), soaked for 15 minutes in hot water, drained, and cut into 2-3 inch lengths

1 green bell pepper, cut into bite sized chunks

1 Tablespoon sesame seeds, roasted

2 Tablespoons olive oil

Dressing:

3 teaspoons low sodium soy sauce

2 teaspoons rice wine vinegar

½ teaspoon pepper

1 teaspoon sugar

2 teaspoons sesame oil

Peel, de-seed, and cut into bite sized pieces your pumpkin, root vegetables, and squash and toss in olive oil with bell pepper (a splash of sesame oil mixed in will increase the overall sesame flavor).

Cook at 350 degrees for about 20 minutes or until done.

While the vegetables are cooking, soak the noodles and cut into lengths.

Also while the vegetables are cooking, make the dressing by combining all the ingredients saving the sesame oil to whip in last.

When the vegetables are done, toss with bean thread noodles and tangy sesame dressing.

Serve topped with sesame seeds.

The sesame fall vegetables pair well with roasted pork loins, chicken, and almost any kind of fish. My favorite is with an orange or pineapple crusted pork loin and miso green beans.

Recipe courtesy of Chef Andre Nowading, Kroger

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