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.

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Butternut Squash and Mushroom Noodle Bowl

Reviews (0)

4.5 by 22 people

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  • Makes: 4 servings
  • Hands On: 20 mins
  • Total Time: 40 mins

Butternut Squash and Mushroom Noodle Bowl

Directions

  1. Cook soba noodles according to package directions; set aside.
  2. Meanwhile, preheat oven to 425 degrees 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.
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Nutrition Facts (Butternut Squash and Mushroom Noodle Bowl)

  • Per serving:
  • 400 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 1319 mg sodium ,
  • 77 g carb. ,
  • 8 g fiber ,
  • 13 g sugar ,
  • 13 g pro.
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Reviews (6)

22 Ratings
228 Days Ago
5.0
This is one of those recipes I come back to over and over. When you use the buckwheat soba noodles, you get a LOT of grams of protein and fiber that really fills you up. I don't know how the one reviewer called this flavorless. I can only assume they did not use enough Sriracha, soy sauce or ginger. There's no way this is boring. Hits the right amount of heat, but you could always add more if you like it spicier. One of the only meatless dinners hubby eats without feeling hungry later. Great recipe!
255 Days Ago
4.0
We really liked this dish! The only change I made was using rice noodles because soba noodles weren't at my grocery store, and added some tofu for some extra protein. I turned off the oven and stuck the sheet pan back inside to wilt everything more, then put all of it into the pot of the drained pasta to mix everything well. On the spicier side, but healthy and filling!
267 Days Ago
2.0
This dish was "okay" at best. It didn't have much flavor at all, and even though I added extra mushrooms, I ended up with a big bowl of butternut squash that needed a lot of salt and seasonings to be worth eating. I won't be making this again, even with less squash.
ALR10051676DW 268 Days Ago
MINOUCHKA *****

This is a great meal or side dish. It's simple but healthy recipe, and you'll be making it often. YUM!

ALR10343027DW 335 Days Ago
Loved this but it took much more than 15mn. to roast squash, more like 45mn. My oven is a bit on the cold side but not that cold.
donamoondc1 370 Days Ago
Next time I think I'll cut the squash into strips or one-inch cubes. The two-inch cubes were a bit of a mouthful, and overwhelmed the other flavors. Also, I might add a few squeezes of fresh lemon to give it a little tang.

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