BUTTERNUT SQUASH AND NOODLES WITH COCONUT, LIME AND CILANTRO SAUCE
Categories Pasta Sauté Low Fat Vegetarian Lime Coconut Butternut Squash Fall Cilantro Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add squash; sauté 4 minutes. Add broth, jalapeño and garlic; bring to boil. Cover; cook until squash is almost tender, about 5 minutes. Stir in coconut milk, lime juice and curry paste. Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes. Season to taste with salt.
- Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Return to pot. Add squash mixture and cilantro to noodles; toss to blend. Serve.
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- Add in coconut milk, lime juice, fish sauce, coconut sugar and sea salt. Whisk to combine. Bring sauce to a boil and then lower the heat to low, and let simmer for 10-15 minutes. Taste and adjust seasoning as desired.
- Meanwhile sauté vegetables: Heat 1 tablespoon oil in a large sauté pan. Add peppers, onions, and a pinch of salt and cook until onions turn translucent and the peppers have started to softened, about 3-5 minutes.
- Add butternut squash “noodles” and sauté for an additional 5-7 minutes. If adding the spinach, add at the end and toss until wilted.
- Divide vegetables in serving bowls and pour curry sauce over. Garnish with cilantro, scallions, and red chili pepper, if using, and enjoy immediately.
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