Butternut Squash And Noodles With Coconut, Lime And Cilantro Sau

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.