Butternut Squash And Noodles With Coconut Lime And Cilantro Sau

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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.

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Steps

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Heat oil in large nonstick skillet over medium-high heat.

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Add onions.

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Saut until golden , about 5 minutes.

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Add squash.

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Saut 4 minutes.

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Add broth , jalapeo and garlic.

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Bring to boil.

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Cover.

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Cook until squash is almost tender , about 5 minutes.

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Stir in coconut milk , lime juice and curry paste.

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Simmer uncovered until squash is tender and liquid is slightly reduced , about 4 minutes.

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Season to taste with salt.

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Meanwhile , cook noodles in large pot of boiling salted water until just tender but still firm to bite.

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Drain noodles.

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Return to pot.

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Add squash mixture and cilantro to noodles.

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Toss to blend.

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Serve.

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Ingredients

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olive oil, onions, butternut squash, canned vegetable broth, jalapenos, garlic, coconut milk, fresh lime juice, thai red curry paste, udon noodles, fresh cilantro