Butternut Squash and Mushroom Noodle Bowl


A little sweet (thanks to a drizzle of honey) and a little spicy (courtesy of sriracha), this vegetable-rich noodle bowl will satisfy your cravings for Asian cuisine.

Hands On Time:
20 mins
Total Time:
40 mins


  • 8 ounce dried soba noodles

  • 2 pound butternut squash, peeled, and cut into 1-inch cubes (about 5 cups)

  • 2 tablespoon vegetable oil

  • 8 ounce shiitake mushrooms, stemmed

  • 3 cup fresh spinach leaves

  • 4 green onions, thinly sliced

  • cup reduced-sodium soy sauce

  • cup water

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon Sriracha sauce

  • 1 tablespoon honey


  1. Cook soba noodles according to package directions; set aside.

  2. Meanwhile, preheat oven to 425°F. Spread squash in a shallow baking pan. Toss in 2 Tbsp. vegetable oil to coat. Roast 15 minutes. Stir in mushrooms; roast 5 minutes more or until vegetables are tender and lightly browned. Add spinach and green onions; toss to lightly wilt.

  3. In a small bowl whisk together soy sauce, water, the ginger, sriracha, and honey. Drizzle over vegetables; toss to coat. Serve over noodles.

    Butternut Squash and Mushroom Noodle Bowl
    Jason Donnelly

Nutrition Facts (per serving)

400 Calories
8g Fat
77g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 400
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Sodium 1319mg 57%
Total Carbohydrate 77g 28%
Total Sugars 13g
Protein 13g
Vitamin C 47mg 235%
Calcium 138mg 11%
Iron 4mg 22%
Potassium 997mg 21%
Folate, total 139.6mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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