Ingredients

3 ounce asparagus; cut into 1 inch pieces
3 ounce butternut squash
3 ounce buckwheat noodles (soba); cooked
3 ounce spinach; cut into bite size pieces
5 Tbsp. sunflower oil
1 tsp. dill
1 tsp. salt

Cooking 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 size pieces. Combine all the ingredients and mix well. Serve warm.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)