Butternut Squash And Noodles With Coconut Lime And Cilantro Sauce Recipes

BUTTERNUT SQUASH AND NOODLES WITH COCONUT, LIME AND CILANTRO SAUCE

Butternut Squash and Noodles with Coconut, Lime and Cilantro Sauce image

Categories Pasta Sauté Low Fat Vegetarian Lime Coconut Butternut Squash Fall Cilantro Bon Appétit

Yield Serves 6

Number Of Ingredients 12

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 jalapeño 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.

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.

BUTTERNUT SQUASH AND NOODLES WITH COCONUT, LIME AND CILANTRO SAU

Butternut Squash and Noodles With Coconut, Lime and Cilantro Sau image

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.

Provided by By The Lake

Categories Vietnamese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 1/2 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 1/2 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
1/2 cup chopped fresh cilantro

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.

Nutrition Facts : Calories 406.6, Fat 11.7, SaturatedFat 8.2, Sodium 1081.7, Carbohydrate 69.1, Fiber 7.3, Sugar 8.2, Protein 9.8

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