Butternut Squash and Noodles With Coconut, Lime and Cilantro Sau

By The Lake's Note:

This lovely and satisfying main course uses light coconut milk, Thai red curry paste, and jalapeño chili for lots of flavor and spice. From Bon Appétit | May 1998.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 tablespoon olive oil
• 1 ½ cups chopped onions
• 2 lbs butternut squash , peeled, seeded, cut into 1/2 inch pieces (about 4 1/2 cups)
• 1 cup canned vegetable broth
• 1 ½ tablespoons minced seeded jalapenos
• 1 tablespoon minced garlic
• 1 cup coconut milk
• 2 tablespoons fresh lime juice
• 1 teaspoon Thai red curry paste
• 12 ounces dried udon noodles (oriental-style spaghetti) or 12 ounces linguine
• ½ cup chopped fresh cilantro

Directions:

1. 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.
2. 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.

Reviews

[Chef #1149251]

This turned out to be delicious, in part because I used spicy thai flavored linguini noodles. Also I found the butternut squash to be too stringy for the dish so I added about a fourth cup more of coconut milk and blended it into a sauce. Had to add some more seasoning to make it flavorful but it worked out well. I would make it for guests.

[kbtwin1]

At first I wasn't sure about squash and udon together but this is amazing! I doubled the amount of curry and added cayenne for extra spice (maybe next time I will keep more of the seeds of the jalapenos). I also added a red bell pepper and mushrooms. Thank you so much for sharing this recipe!