Roasted Pumpkin Ramen Content

Our roasted pumpkin ramen is actually a combination of pumpkin and Kabocha squash—we thought the squash added that extra hint of sweetness to round out the ramen. This recipe will be equally delicious as a part of a holiday spread or a weeknight dinner. Thanks to both our Sweet & Spicy Korean BBQ Sauce and our Sweet & Spicy Noodles, it’s packed with flavor and is ready in about 40 minutes. It’s also delicious if you make it ahead—just mix in the spinach right before you’re ready to serve. Serves 4.

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Heat oven to 425°F. Remove 3 garlic cloves from the bulb of garlic, then drizzle the rest of the bulb with 1 tablespoon of olive oil and wrap it tightly in aluminum foil.

Toss sliced Kabocha squash with 4 tablespoons of Momofuku Sweet & Spicy Korean BBQ Sauce, 2 tablespoons of olive oil, and a pinch of Kosher salt. Spread the slices in an even layer on a sheet pan. (Depending on the size of your squash, you may need two sheet pans for this.) Add the wrapped garlic bulb to one of the sheet pans.

Roast the squash for 15 minutes, then flip and roast for another 10 minutes, until it is deeply roasted but not burned. Remove the squash from the oven, letting the garlic continue to roast.

Meanwhile, heat the remaining 2 tablespoons of olive oil in a large dutch oven over medium heat. Add onions and cook for 5 minutes until softened. Grate the 3 reserved cloves of garlic and add to the pot with the grated ginger. Cook for 2 minutes, stirring frequently.

Add canned pumpkin, scraping up any browned bits, then add coconut milk, chicken broth, 3 sauce packets from the Momofuku Sweet & Spicy Noodles, and 2 tablespoons of Momofuku Sweet & Spicy Korean BBQ Sauce. Bring the mixture to a boil, then cover and reduce heat to low. Let it simmer covered for 10 minutes, then remove from heat.

When the soup has finished simmering, remove the roasted garlic bulb from the oven and carefully squeeze out the roasted garlic. Transfer the garlic and 3 cups of spinach to the soup and stir until the garlic is fully combined, and the spinach is wilted.

To serve, spoon the broth into bowls. Top with prepared noodles, roasted kabocha squash, scallions, and drizzle with Momofuku Chili Crunch.