Roasted Butternut Squash, Shiitake Mushroom and Kale, Kimchi Bibimsoba

Roasted Butternut Squash, Shiitake Mushroom and Kale, Kimchi Bibimsoba

A Korean style mixed noodle bowl with the flavours of fall including roasted butternut squash, kale and shiitake mushrooms along with some spicy kimchi!

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ingredients

• 1 tablespoon oil
• 1 tablespoon gochugaru
• 4 cups butternut squash, peeled, seeded and cut into 1/2 inch cubes
• 1 teaspoon oil
• 4 cups kale, sliced
• 1 teaspoon oil
• 4 ounces shiitake, sliced
• 8 ounces soba noodles
• 1 cup kimchi, chopped
• toasted sesame seeds to taste
• toasted seaweed powder to taste
• green onions to taste
• gochujang sauce to taste

directions

1. Toss with the butternut squash with the oil and gochugaru, place in a single layer on a baking pan and bake in a preheated 400F/200C oven until tender, about 20-30 minutes.
2. Meanwhile, heat the oil in a pan over medium heat, add the kale and saute until tender, about 3-5 minutes, and set aside.
3. Heat the oil in a pan over medium heat, add the shiitake mushrooms, saute until slightly caramelized, about 7-10 minutes, and set aside.
4. Cook the soba noodles as directed.
5. Assemble bibimsoba, garnish with toasted sesame seeds, toasted seaweed powder, green onions to taste and gochujang sauce.

Nutrition Facts: Calories 350, Fat 7g (Saturated 1g, Trans 0), Cholesterol 0, Sodium 634mg, Carbs 38g (Fiber 5g, Sugars 3g), Protein 12g

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