Easy Curry Butternut Squash Noodles

Easy Curry Butternut Squash Noodles

Lexi from Lexi’s Clean Kitchen is taking over the blog today!

Lexi is honestly one of the sweetest, kindest women in the business, and I couldn’t be happier to introduce her to many of you who may not know of her wildly popular blog – or cookbook – yet.

Alexis Davidson is the voice behind Lexi’s Clean Kitchen—the go-to food blog for clean and delicious recipes that shows readers that living a healthy lifestyle can be simple, fun, and above all satisfying. After discovering firsthand the healing power of food, Lexi was inspired to create recipes that omit negative health instigators like gluten, grains, dairy, and refined sugars while still delivering the taste and gratification people expect. She inspires readers to get creative, whether they are gluten-free, eat Paleo, or just love delicious food.

The Inspiralizer

Her first cookbook, Lexi’s Clean Kitchen, launched last November, takes a practical approach to clean eating that won’t deprive you of your favorite foods. This fundamentals cookbook transcends dietary labels – it is for everyone who loves preparing delectable meals that satisfy every palate and every craving.

From Lexi:

This easy, meatless weeknight dish will be a huge hit with the whole family. A delicious curry sauce over tender butternut squash noodles and tons of vegetables! Add a protein of choice to make this a heartier main dish!

Easy Curry Butternut Squash Noodles

Connect with Lexi:

Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!

If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @alissandrab and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!

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Recipe

Serves 2

Easy Curry Butternut Squash Noodles

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • Curry Sauce:
  • 1/2 teaspoon fresh Ginger, grated
  • 2 garlic cloves. Mined
  • Red pepper flakes
  • 1 teaspoon cumin
  • 1 tablespoon green curry paste, *see notes
  • 2 cups full fat coconut milk
  • 2 teaspoons lime juice, more to taste
  • 1 teaspoon fish sauce
  • 1 teaspoon coconut sugar
  • 1/4 teaspoon sea salt, more to taste
  •  
  • Other Ingredients:
  • 1 large butternut squash (about 3 cups noodles)
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1 yellow onion, thinly sliced
  • 1/4 teaspoon sea salt
  • 1 tablespoon scallions, thinly sliced
  • 1 tablespoon cilantro, for garnish
  • 1 lime, sliced into wedges for garnish
  • 1 red chili pepper, sliced thin for garnish
  •  Optional: 1cup fresh spinach

Instructions

  1. Make the Sauce: Heat ginger, garlic, red pepper flakes, cumin, and green curry paste on medium heat for 1 minutes. Add coconut milk, lime juice, fish sauce, coconut sugar and sea salt. Whisk to combine. Bring sauce ingredients to a boil over medium-high heat. Once at a boil, lower the heat to low, and let simmer for 10-15 minutes. Taste and adjust seasoning as desired.
  2. Heat 2 teaspoons extra-virgin olive oil in a large sauté pan. Add peppers, onions, and sea salt.
  3. Sauté until onions turn translucent and the peppers have started to softened, about 3-5 minutes. Add butternut squash and sauté for an additional 5-7 minutes. If adding the spinach, add at the end and toss until wilted.
  4. Place butternut zoodles, peppers, and onions in a large serving bowl. Pour curry sauce over the veggies. Garnish with cilantro, scallions, and red chili pepper if using. Serve warm!

Notes

Notes: * This dish isn’t very spicy, but has a kick. If you don’t like spicy food, start with 1/4 teaspoon green curry paste and add more to taste while the sauce is cooking! * You can add any veggies to this dish that you have on hand! Potatoes, carrots, corn, spinach, etc. If you add vegetables, add them along with the peppers and onions with the exception of dark leafy greens such as spinach and kale. Add the leafy greens once the butternut squash has cooked for at least 5 minutes and cook the leafy green just until it starts to wilt. If added before, the greens will be overcooked.

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Easy Curry Butternut Squash Noodles

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Comments

  1. In the NOTES section, you list Steps 5 and 6 but they are not in the recipe. And spaghetti is mentioned but not in the recipe. Can you please explain?
  2. I'm not a fan of full fat coconut milk. What can I use as a substitute?
    • I have used a coconut drink made by ALPRO. It is in a pour box similar to what almond milk and soy milk come in, but the one I have is square not rectangular. It is blue and white with a coconut on the front. Lower calories, less fat, but not as creamy. It is made with Coconut milk and rice. Mine has the Vegan stamp on it too. I am in Spain so mine is in Spanish but I am sure you can probably get this in the US. Good luck.
    • Just use your favorite milk alternative! We haven't made this dish with another type of milk, but we always encourage experimenting.
  3. Do you spiralize the butternut squash when raw?
  4. Thanks for this cos it sounds lovely! Q: The Butternut squash is listed as noodles in the ingredients... is it supposed to stay raw in the hot liquid? Or cooked? Q: Also spagetti squash appears in the instructions... typo? Went looking!
    • In the instructions, you can see that you sauté the Butternut Squash noodles for 5-7 minutes with the onions. And yes, that was a typo - it has been updated! Thank you!
  5. This dish sounds amazing and looks gorgeous!! I am thinking tonight's dinner....😁
  6. Thanks Meghan, I will definitely try this recipe using almond milk.
  7. I recently purchased the Inspirlizer and was so excited to make this dish. I went to spiralize my butternut squash on D setting and it didn't cut the butternut squash, it made it into ribbons. I purchased the Inspirlizer on amazon, could I have possibly got a defective unit?
  8. The photo of the butternut squash being spiralized shows it cut into disks - is that a good way to do it vs sticking the long neck on her n one piece? Also, is there a way to spiralize the bulb end (part w/the seeds)? Thanks! Looks so yummy!!
    • Great question! You'll want to slice your vegetables in half if they’re wider than 3″ in diameter and longer than 10″. It offers better leverage when spiralizing and makes the whole process more manageable. Always cut that bulb end off your butternut squash before spiralizing - when you're at the market, look for butternut squash with a nice, long, thick neck. We don't recommend spiralizing the end with the seeds - it will make a mess and because of the softer flesh, it won't yield those nice, sturdy noodles you're looking for.
  9. which blade did Lexi use to make the noodles?
  10. Which blade did Lexi use to make the noodles?
  11. Such a nice recipe! Can I omit the fish sauce to make this vegan-friendly?
  12. Jackie Robinson :
    hi there - it looks a yummy recipe. thanks for the tips on spiralizing butternut. I guess with carrots too we should cut in half maybe before spiralizing. I STILL wish the Inspiralizer was available in SOUTH AFRICA:-(
  13. Would I be able to sub the coconut sugar with honey? If so, what might the conversion rate be?

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