Mamta
Toss butternut squash cubes with olive oil, salt, pepper, and 5 spice. Spread on a parchment-lined baking sheet and bake until tender.
Cook noodles in a large pot., then rinse with cold water, and drain.
Sauté shallot and garlic until tender and golden. Add ginger and sauté for 2 more minutes.
Add Chinese cooking wine and kale. Cook off most of the wine and wilt the kale.
Add the cooked soba noodles and the noodle sauce and toss well.
Add roasted butternut squash and toss. Taste and season with more salt and pepper if needed.
Garnish with green onions or cilantro & serve.