This Curry Butternut Squash Noodles recipe is an easy weeknight meatless dinner that is full of flavor and packed with veggies! A delicious curry sauce with tender butternut squash “noodles”, peppers, onions and spinach can be prepped and cooked in under 30 minutes and is paleo, gluten-free, dairy-free and keto and whole-30 friendly.
Curry Butternut Squash Noodles
This super easy Curry Butternut Squash Noodles recipe is the perfect weeknight dinner to spice things up! Well, at least as spicy as you want it to be because it’s easy to control the heat so you can make this family friendly. A simple coconut based curry is cooked while you cook up some veggies so you can have dinner ready in under 3o minutes. It’s so flavorful for such little effort it’s quickly going to be a new favorite!
How to Make Butternut Squash “Noodles”
If you can’t find these at your local grocery store (we sometimes buy already made butternut squash “noodles” at Whole Foods if we are short on time) you can spiralize them at home! A few tips:
Buy the straightest and longest butternut squash you can find. You can’t spiralize the bulb at the end, so look for a long one!
Remove the bulb and reserve for another use. Peel the squash really well, trim the tip off and cut in half so it’s easier to handle.
Spiralize using the large noodle fitting! We like this spiralizer:
If you like this healthy weeknight dinner, check out these others:
Make the curry broth: Heat 1 tablespoon oil in a medium pot over medium-high heat. When hot add ginger, garlic, red pepper flakes, green curry paste and cumin. Stir and cook for 1 minutes.
Add in coconut milk, lime juice, fish sauce, coconut sugar and sea salt. Whisk to combine. Bring sauce to a boil and then lower the heat to low, and let simmer for 10-15 minutes. Taste and adjust seasoning as desired.
Meanwhile sauté vegetables: Heat 1 tablespoon oil in a large sauté pan. Add peppers, onions, and a pinch of salt and cook until onions turn translucent and the peppers have started to softened, about 3-5 minutes.
Add butternut squash "noodles" and sauté for an additional 5-7 minutes. If adding the spinach, add at the end and toss until wilted.
Divide vegetables in serving bowls and pour curry sauce over. Garnish with cilantro, scallions, and red chili pepper, if using, and enjoy immediately.
For keto or whole 30 omit the coconut sugar.
This dish isn’t very spicy, but has a kick. If you don’t like spicy food, start with 1/4 teaspoon green curry paste and add more to taste while the sauce is cooking!
You can add any veggies to this dish that you have on hand! Potatoes, carrots, corn, spinach, etc. If you add vegetables, add them in step 5 along with the peppers and onions with the exception of dark leafy greens such as spinach and kale. Add the leafy greens once the butternut squash has cooked for at least 5 minutes in step 6 and cook the leafy green just until it starts to wilt. If added before, the greens will be overcooked.
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These Strawberry and Chocolate Ganache Sandwich Cookies are the cutest sweet treat, made even nicer because they are optionally free of the 14 most common allergens. Gluten free strawberry cookies are sandwiched between a dairy-free chocolate ganache with hidden strawberry jam in the middle. Made in partnership with our friends at Enjoy Life Foods.
Strawberry and Chocolate Ganache Sandwich Cookies
These Strawberry and Chocolate Ganache Sandwich Cookies are magic! They almost taste like a nut-free macaron and they have an amazing strawberry flavor that is complimented so well with the chocolate ganache. They are coming just in time for Valentine’s Day too–the perfect sweet treat to share on this love-filled holiday. These sandwich cookies are made even sweeter though because they are free of the top 14 most common allergens, including nuts and dairy! That means these little cookies are also school safe–making them the perfect treat to pack away for your kids to share with friends! Or really, just a treat for yourself. You deserve it!
So let’s unpack what’s going on with these cookies: There are two strawberry cookies sandwiched with dairy-free chocolate ganache and a hidden center of strawberry jam that balances the whole thing out.
There are a few steps needed to complete this recipe, but there isn’t anything hard to do! We use an electric mixer to make the cookie batter, but this doesn’t take much time. You can use either coconut oil or butter, and we enjoyed both versions equally. You’ll want the coconut oil to be solid at room temperature, and the same with the butter. It only takes a few minutes for the batter to come together, but once it does you’ll need to let it rest for about 10 minutes while the coconut flour hydrates, until it is no longer sticky.
Once it has rested all you need to do to form the cookies is scoop out a tablespoon sized amount of dough, roll it into a ball and pat it out to a 2″ circle on a parchment or silpat lined baking sheet. We tried a couple of different methods of making the circle completely round but found that patting it out was the easiest. The cookies won’t spread, so don’t worry about spacing them out very far apart and they should all fit on one standard size sheet pan.
How do you make chocolate ganache
While the cookies are baking you can make the ganache. Making a ganache is simply heating up a milk and pouring it over chocolate! In this case we are using coconut milk and our favorite dairy-feee chocolate Enjoy Life mini chips which melt really easily and create a decadent ganache.
Once the cookies are cooled you’ll pipe a small circle of ganache on half of them, with a little hole left in the center for the strawberry jam to go in. We used piping bags for this, but you can just as easily use a plastic bag with a small hole cut out of one of the corners, or even just place a tablespoons sized amount of ganache in the middle will work.
We wanted to make these Strawberry and Chocolate Ganache Sandwich Cookies free of almost of the allergens out there so that they were able to be an inclusive Valentine treat for everyone, regardless of allergies or intolerances. This is especially relevant for school as there can be a lot of restrictions on what can be brought in. And this is why we love the chocolate from Enjoy Life! Enjoy Life baking chocolates are certified gluten-free, free-from 14 common allergens, verified Non-GMO, certified kosher, AND certified vegan and paleo-friendly, which makes them so inclusive for many different types of dietary restrictions.
This month they’ve also launched the NEW Valentine’s Day Chocolate Minis! They would be a great option to bring into school and are the perfect size to share. They come in Dark Chocolate, Ricemilk Chocolate, Ricemilk Crunch (our favorite), and a variety pack. You can buy them right online here! We’ve been lucky enough to have been snacking on them this week, and they’re delicious! And as you can see below, they are also kid approved!
Let rest for 10 minutes until the dough has stiffened up slightly (see note).
Scoop out a tablespoon of dough and roll into a ball. Place on the prepared sheet pan and flatten slightly with your fingers to form a 2" circle.
Bake for 12 minutes on middle rack.
Remove from oven and cool completely.
Place Enjoy Life Mini Chips in a small heat proof bowl.
Heat coconut milk until it is very hot (but not boiling) either in a microwave or in a very small pot over a low flame.
Pour over chocolate and shake the bowl to make sure the chips are covered by the hot milk. Let sit undisturbed for 5 minutes.
Whisk the chocolate and coconut milk together until a smooth ganache is formed (see note). Let it cool at room temperature until it has thickened up and no longer hot, about 20 minutes.
Place the chocolate ganache in either a piping bag or in a plastic storage bag with a hole cut out of the corner of it for piping.
Place half of the cookies with the bottom side up (the tan side). Pipe a circle of ganache on half of the cookies, living a space in the middle. Place a teaspoon strawberry jam in the middle. Place another cookie on top and gently press together.
Best served the day they are made. Store in the refrigerator in a airtight container for 2 days.
To make your own strawberry powder simply crush freeze-dried strawberries until they are a powder. We found this easiest to crush the strawberries in a big with a rolling pin. It’s ok if the strawberries are not a super fine powder.
The almond extract enhances the strawberry flavor of this cookie. To make this nut-free omit the almond extract, as it is not essential.
We like to weigh our coconut flour as a measurement that is over or under can make a big difference since coconut flour is so absorbent. So if you have a digital scale at home, use it here!
The cookie batter will seem like thick frosting at first, as the coconut flour needs time to thicken up.
If the ganache isn't coming together it's because the coconut milk hasn't been heated up enough. You can gently heat the whole mixture until the chocolate is melted enough, either over a double boiler or gently in 15 second intervals in the microwave.
If your chocolate ganache ever gets too cold for piping you can gently rewarm it it over a double-boiler or in the microwaves for 10 seconds at a time.
If the cookies are kept longer than a day they will soften up. They're still delicious, just a slightly different texture than when they are freshly made.
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These Mixed Berry Hazelnut Crunch Cream Pops are a huge hit in our home, especially since it has been HOT here in Boston. These pops are packed with fresh berries, a coconut milk base, chocolate shavings, and a crunch of crushed hazelnuts.
Delicious flavor in each bite. I am so excited to be partnering with Driscoll’s today to bring you these popsicles. Make them in a pinch, and keep them on hand for a guilt-free treat. Plus they are dairy-free and vegan-friendly, too!
Berries are in season RIGHT NOW, and I’ve been adding them to my salads, desserts, as a side with eggs, piling them into my smoothies, and just eating them as a snack. There’s not much better!
P.S. Want to win $100 worth of Driscoll’s berries? Enter the sweepstakes here!
This Thai Curry Soup is my new favorite! I love all things Thai, and I especially love a filling, super flavorful soup. This dish is packed with so many of your CSA and farmer’s market veggies: Summer Squash, Bok Choy, Snap Peas, Basil, and Cilantro. It’ll be a hit of dinner, and then some with leftovers!
Week 3 of my CSA summer series with PaleOMG & Fed and Fit is here! There are now 9 recipes in the series and they are SO amazing. Don’t forget to check out week 1 and week 2. I am in love with this series because I get to bring you all sorts of fabulous recipes with all the fresh ingredients from my farm and backyard, and ones that are in abundance for you, too!