Now that the weather is finally warming up, I thought I’d share one of our family’s staple summer dinners– cold Asian noodle salad. It’s tangy, refreshing, a little bit spicy, and the perfect dinner for eating outside in the evenings– perhaps with a cold beer or glass of white wine. Best of all, it comes together in a snap, with ingredients straight out of the pantry. (or if they’re not in your pantry, they should be!)
Now that it’s winter I’ve been seeing a lot of squash in the market– butternut, acorn, kabocha, and delicata, not to mention other kinds I’ve never tried before. But one thing that all of my go-to recipes have had in common is that they’re kind of heavy-tasting– chock-full of warming spices and comforting, rich flavors. That all changed when I saw this recipe at Smitten Kitchen.
Her original recipe uses acorn squash and fresh chile, but having neither of those I improvised and am so glad that I did. Using delicata squash allows you to eat the skin of the squash along with the flesh, and Sriracha handily takes the place of fresh chile pepper. When served up in tacos with black beans, avocado, and feta cheese, this squash makes for a quick and easy weeknight meal that’s light, fresh-tasting, and greater than the sum of its parts.