Roasted Butternut Squash, Shiitake...Roasted Butternut Squash, Shiitake Mushroom and Kale, Kimchi Bibimsoba

Roasted Butternut Squash, Shiitake Mushroom and Kale, Kimchi Bibimsoban is a dairy free side dish. For $3.13 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains about 13g of protein, 6g of fat, and a total of 333 calories. This recipe serves 4. 885 people have made this recipe and would make it again. If you have sesame seeds, green onions, gochujang sauce, and a few other ingredients on hand, you can make it. Plenty of people really liked this Korean dish. From preparation to the plate, this recipe takes about 40 minutes. It is brought to you by Closet Cooking. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is excellent. If you like this recipe, you might also like recipes such as Roasted Butternut Squash and Sage Dip, Roasted Butternut Squash Lasanga With Goat Cheese, Bacon, and Fried Sage, and Roasted Butternut Squash Bisque with Frangelico.

Ingredients

Cooking Instructions

1. 01

   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 oven until tender, about 20-30 minutes.Meanwhile, heat the oil in a pan over medium heat, add the kale and saute until tender, about 3-5 minutes, and set aside.

2. 02

   Heat the oil in a pan over medium heat, add the shiitake mushrooms, saute until slightly caramelized, about 7-10 minutes, and set aside.Cook the soba noodles as directed.Assemble bibimsoba, garnish with toasted sesame seeds, toasted seaweed powder, green onions to taste and gochujang sauce.