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Easy Curry Butternut Squash Noodles

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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

  • 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.
  • Heat 2 teaspoons extra-virgin olive oil in a large sauté pan. Add peppers, onions, and sea salt.
  • 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.
  • 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!

Recipe 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.