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.

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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