Kabocha Squash Soba Noodle Bowl


1 Star2 Stars3 Stars4 Stars5 Stars (31 votes, average: 4.35 out of 5)

Kabocha squash is a popular ingredient in Okinawan cooking and is often called the Japanese pumpkin. It’s rich in vitamins and is a good source of iron. It also contains fiber, which aids in moving toxins out of your system. Add it to a noodle bowl and you have yourself an Okinawan-inspired meal that is easily portable and can be mixed up with different variations of squash if you’re feeling adventurous.


Clean Food Dirty City shared this delectable squash bowl with us.




  • 1 small kabocha squash
  • 1 – 2 tbsp coconut oil
  • 1 tsp toasted sesame oil
  • 1 tsp salt


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

Sesame dressing:

  • ¼ cup fresh squeezed orange juice
  • 1 ½ tbsp low-sodium tamari
  • 1 tbsp tahini
  • 1 tsp sesame oil
  • ½ tsp raw honey

For serving:

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


  1. Preheat the oven to 400℉. Line a baking sheet with parchment and set aside.
  2. Clean the squash and slice into 1/8” slices. Toss the squash on the baking tray with the coconut oil, a teaspoon of sesame oil, and salt. Bake for about 30 minutes or until cooked through, flipping halfway.
  3. Whisk together all the dressing ingredients.
  4. Toss together the noodles, scallions and radish and dress with the about half of the dressing.
  5. Serve the noodles in bowls topped with the squash, spinach, sesame seeds + the remaining dressing. Enjoy!