Tossing roasted, seasoned vegetables into a quick-cooking bowl of soba noodles is a great idea no matter what season it is.  In the Fall or Winter it might be winter squash and mushrooms like in this specific recipe, in the Summer it might be tomatoes and squash, and in the Spring maybe even asparagus, peas and leeks.

The great thing about this Asian-inspired noodle bowl is its cooking method and its depth of flavor.  Cubes of butternut squash roast effortlessly in a hot oven along with scallions and mushrooms; and with only a few minutes left, spinach or any other leafy green really (I used pak choi), is tossed on top of the baking sheet just to wilt.  The depth of flavor I mentioned? A simple dressing of soy sauce, honey, ginger and Sriracha sauce that you drizzle on top of the veggie mixture and cooked noodles. (Try adding some sesame oil into the mix if you like, and a sprinkling of sesame seeds for a touch of crunch.)

(To view this recipe, click on the following link: http://www.bhg.com/recipe/butternut-squash-and-mushroom-noodle-bowl/  )

Tagged: Asian-inspired, Better Homes and Gardens, buckwheat noodles, butternut squash, butternut squash and mushroom noodle bowl, ginger, honey, mushrooms, noodle bowl, noodles, roasted butternut squash, scallions, shiitake mushrooms, soba noodles, soy sauce, spinach, Sriracha sauce