Vegetarian Pho with Kabocha Squash

Preheat an oven to 400°F (200°C).

Set the whole squash on a baking sheet and roast until fork-tender, about 20 minutes. When the squash is cool enough to handle, after about 10 minutes, cut it in half and scoop out the seeds, then cut into 1-inch (2.5-cm) wedges. Keep the oven set at 400°F (200°C).

Place the squash wedges, with a cut side down, on the baking sheet and drizzle with 2 Tbs. of the oil. Roast until the squash is tender and caramelized, about 15 minutes. Set aside.

Meanwhile, in a small sauté pan over medium heat, combine the cloves, star anise, cinnamon stick and red pepper flakes and cook, stirring frequently, until lightly toasted, about 3 minutes. Remove from the heat.

In a large pot over medium-high heat, warm 3 Tbs. of the oil. Add the onion and cook, stirring occasionally, until translucent and lightly browned, about 5 minutes. Add the garlic and ginger and cook, stirring occasionally, until fragrant, about 1 minute. Add the toasted spices, broth, vinegar and a pinch of salt and bring to a simmer, then cook until fragrant and the flavors have melded, about 20 minutes. Strain the broth into a large bowl, discarding the solids, and season to taste with salt. Set aside. Wipe out the pot.

Thinly slice 2 of the radishes and set aside for garnish.

In the same pot over medium-high heat, warm 1 Tbs. of the oil. Add the mushrooms and remaining radishes and cook, stirring occasionally, until the vegetables are tender and lightly browned, about 10 minutes. Return the broth to the pot.

Meanwhile, cook the rice noodles according to the package instructions. Drain the noodles, transfer to a bowl and toss with the remaining 1 Tbs. oil to prevent them from sticking. Set aside.

Add the sugar snap peas to the broth and cook until the peas are bright green, about 5 minutes, then add the roasted squash. If desired, stir in the fish sauce.

To serve, divide the noodles among individual bowls. Ladle the broth and vegetables over the noodles. Add a squeeze of lime juice and garnish with the remaining radishes, basil and chili garlic oil. Serve immediately. Serves 4.

Williams Sonoma Test Kitchen