| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Main dish, Easy |
3 |
Servings |
INGREDIENTS
| 3 |
oz |
Asparagus; cut into 1-inch pieces |
| 3 |
oz |
Butternut squash |
| 3 |
oz |
Buckwheat noodles (soba); cooked |
| 3 |
oz |
Spinach; cut into bite-size pieces |
| 5 |
tb |
Sunflower oil |
| 1 |
ts |
Dill |
| 1 |
ts |
Salt |
INSTRUCTIONS
Preheat oven to 400 degrees. Steam the asparagus until tender,
approximately 8 minutes. Cut squash in half, remove the seeds and discard.
Place squash in 4 x 8 baking pan cut side down, with 1/3 inch water, and
bake for 40 minutes. When cooled, remove skin from squash and cut into
bite-sizepieces. Combine all the ingredients and mix well. Serve warm.
From DEEANNE's recipe files
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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