Squash, Spinach, and Mushroom Bake

This variation of a BHG recipe is a regular addition to our table. It’s quick to make even on a busy evening or as the star of dinner with guests, and is easy to customize according to the vegetables you have available.

Butternut squash or carrots and a higher proportion of leafy greens to carb-dense ingredients makes this more friendly. Make this hearty vegetarian dish into a complete meal by pairing it with shrimp, thinly sliced chicken or

beef, or tofu.

Ingredients

 1 bundle dried soba noodles (see cooking notes)

 2 pounds carrots, peeled, and split in half and cut into 2” pieces (about 4 cups)

 2 tablespoon vegetable oil

 8 ounces shiitake mushrooms, stemmed

 6 cups fresh spinach leaves

 4 green onions, thinly sliced

 ⅓ cup reduced-sodium soy sauce

 ⅓ cup water

 1 tablespoon grated fresh ginger

 1 tablespoon Sriracha sauce

 1 tablespoon honey

 1-pound raw shrimp, peeled, or thinly sliced chicken or beef, or tofu (optional)

Method:

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

 Meanwhile, preheat oven to 425°F.

 Spread squash or carrots in a shallow baking pan. Toss with 2 Tbsp. vegetable oil to coat. Roast 15 minutes.

 Stir in mushrooms and shrimp, chicken or beef, or tofu, if using; roast 5-10 minutes more or until vegetables are tender and lightly browned, and shrimp is opaque. If mushrooms are thick, add to carrots after 10 minutes.

 Add spinach, noodles, and green onions; toss to lightly wilt.

 In a small bowl whisk together soy sauce, water, ginger, sriracha, and honey.

 Drizzle sauce over vegetables; toss to coat.

 Serve on a platter or arrange in a bowl.

Notes and Options:

Soba noodles often come in bundles inside a package. If you want more noodles, cook more bundles.

Soba noodles are traditionally made from buckwheat flour which is gluten-free. However, some brands contain gluten, so check the ingredients if this is a concern.

It’s important to cut the carrots into similar size pieces.

Test the carrots with a sharp knife or fork before adding the mushrooms. The pieces should have a little resistance.

If the mushrooms are thick or large, the caps may be cut into pieces.

If you’re not a fan of spicy flavors, omit the Sriracha sauce.

If you like a little extra zing, add extra grated ginger.

A double batch of sauce is useful as a marinade for chicken or beef.

If you prefer to make a noodle bowl, don’t toss the noodles with the vegetables. Place them in a bowl and arrange other ingredients over the top.