Mushrooms and Butternut Squash Bowl

Mushrooms and Butternut Squash Bowl

Ingredients:

• 8 oz. dried soba noodles
• 2 lbs. butternut squash, peeled, and cut into 1-inch cubes (about 5 cups)
• 2 Tbsp. olive oil
• 8 oz. shiitake mushrooms, stemmed
• 3 cups fresh spinach leaves
• 4 green onions, thinly sliced
• ⅓ cup reduced-sodium soy sauce
• ⅓ cup water
• 1 Tbsp. grated fresh ginger
• 1 Tbsp. sriracha sauce
• 1 Tbsp. honey

Directions:

1. Cook soba noodles according to package directions; set aside. Meanwhile, preheat oven to 425 F.
2. Spread squash in a shallow baking dish. Toss in two tablespoons oil to coat. Roast 15 minutes.
3. Stir in mushrooms; roast 5 minutes more or until vegetables are tender and lightly browned.
4. Add spinach and green onions; toss to lightly wilt.
5. In a small bowl, whisk together soy sauce, water, the ginger, sriracha and honey.
6. Remove vegetables from oven and drizzle on sauce, toss to coat. Serve over noodles.