Butternut Squash and Noodles with Coconut, Lime and

Name: Butternut Squash and Noodles with Coconut, Lime and Cilantro Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 1/2 cups chopped onions; 2 pounds butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces (about 4 1/2 cups); 1 cup canned vegetable broth; 1 1/2 tablespoons minced seeded jalapeno chili; 1 tablespoon minced garlic; 1 cup canned light unsweetened coconut milk*; 2 tablespoons fresh lime juice; 1 teaspoon Thai red curry paste*; 12 ounces dried futonaga udon noodles (oriental-style spaghetti)* or linguine; 1/2 cup chopped fresh cilantro; *Available at Asian markets and in the Asian foods section of some supermarkets.

Servings: persons

1 tablespoon olive oil
1 1/2 cups chopped onions
2 pounds butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces (about 4 1/2 cups)
1 cup canned vegetable broth
1 1/2 tablespoons minced seeded jalapeno chili
1 tablespoon minced garlic
1 cup canned light unsweetened coconut milk*
2 tablespoons fresh lime juice
1 teaspoon Thai red curry paste*
12 ounces dried futonaga udon noodles (oriental-style spaghetti)* or linguine
1/2 cup chopped fresh cilantro
*Available at Asian markets and in the Asian foods section of some supermarkets.

1
Heat oil in large nonstick skillet over medium-high heat.
2
Add onions; saute until golden, about 5 minutes.
3
Add squash; saute 4 minutes.
4
Add broth, jalapeno and garlic; bring to boil.
5
Cover; cook until squash is almost tender, about 5 minutes.
6
Stir in coconut milk, lime juice and curry paste.
7
Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes.
8
Season to taste with salt.
9
Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite.
10
Drain noodles.
11
Return to pot.
12
Add squash mixture and cilantro to noodles; toss to blend.
13
Serve.

2067

kcal

Calories

191

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 1/2 cups chopped onions, 2 pounds butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces (about 4 1/2 cups), 1 cup canned vegetable broth, and more.

Yes, Butternut Squash and Noodles with Coconut, Lime and Cilantro Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash and Noodles with Coconut, Lime and Cilantro Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions