Sunday, September 30, 2007

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

In keeping with my new outlook on fall (which is that it has, indeed, begun), I decided to make something with butternut squash. I found this recipe from Bon Appetit which isn't a traditional butternut squash recipe. Instead, it mixes it with Thai flavors like coconut milk, red curry paste, and cilantro to create a spicy curry. We really liked it and thought it was a delicious and different way to make butternut squash. We would make this again.

Note: we used linguine because we had some and I didn't feel like looking for asian noodles.

Butternut Squash and Noodles with Coconut, Lime, and Cilantro Sauce
Bon Appetit, May 1998

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

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.

Yield: 6 servings

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