Definition: In this task, you have to generate the title of the recipe given its required ingredients and directions.
Input: ingredients:  '5 lbs butternut squash, peeled', 'vegetable oil', '4 inches fresh ginger, cut in half horizontally', '10 green cardamom pods', '5 star anise', '2 cinnamon sticks, 3 to 4 inches long', '1 tablespoon fennel seed', '1 tablespoon coriander seed', 'salt', '6 -8 cups mixed vegetables (like wax beans, chard, radishes, brussels sprouts, cauliflower or mushrooms)', '1 lb lo mein noodles', 'sriracha sauce or chili oil, for serving',<sep> directions: 'Cut 4 pounds of the squash into large chunks and set aside; cut the remaining pound of squash into 1/2 inch dice.', 'Heat the oven to 375 degrees F; lightly oil a baking dish and roast ginger and 1 pound diced squash until soft, about 20 minutes, turning ginger and squash halfway through.', 'Transfer ginger to a stockpot, add reserved squash chunks (4 pounds, not the roasted); cover with cold water so that it covers everything by 2 inches.', 'Heat over medium heat to a simmer.', 'In a hot skillet, toast the spices until lightly browned and fragrant; add to stockpot and slowly simmer 2 hours.', 'In the meantime, prepare the winter vegetables (of your choice): cut them into bite size and blanch until tender (wax beans, chard, radishes); roast (brussels sprouts, cauliflower; sear (mushrooms).', 'Once the broth is done, strain it, pressing down on the squash to obtain as much broth as possible, and discard the solids; season with salt.', 'Boil the noodles in salted water and drain.', 'To serve: divide noodles among the serving bowls, top with roasted squash cubes, and prepared vegetables; ladle in enough broth to just cover vegetables and serve.'

Roasted Squash Noodle Soup With Winter Vegetables