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.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)