Curry Butternut Squash Noodles
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:
- One Pot Turmeric Chicken and Rice
- Creamy Tuscan Chicken
- Sheet Pan Chicken Fajitas
- Instant Pot Beef Stroganoff
- Turkey Chili
- Two-Ingredient Salsa Chicken
- Sheet Pan Cod with Vegetables in Lemon Herb Sauce
- Thai Curry Soup
Curry Butternut Squash Noodles
This Curry Butternut Squash Noodle 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.
Ingredients
- 2 tablespoons avocado oil, divided
- 1/2 inch piece fresh ginger, peeled and grated
- 2 garlic cloves, minced
- pinch red pepper flakes
- 1 tablespoon green curry paste
- 1 teaspoon cumin
- 1 tablespoon green curry paste
- 2 cups full fat coconut milk
- 2 teaspoons lime juice, more to taste
- 1 teaspoon fish sauce
- 1 teaspoon coconut sugar
- 1/2 teaspoon sea salt, more to taste
- 1 yellow onion, thinly sliced
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 3 cups butternut squash "noodles"
- 1 cup fresh spinach (optional)
- 1 tablespoon scallions, thinly sliced
- 1 tablespoon cilantro, for garnish
- 1 lime, sliced into wedges for garnish
- 1 red chili pepper, sliced thin for garnish
- Optional: 1 cup fresh spinach
Directions
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.
Recipe Notes
- 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.
Nutrition
Curry Butternut Squash Noodles
This Sheet Pan Curry Chicken and Vegetables is one of my new all-time favorite dinners! The crunch of pine nuts, the touch of sweetness from the raisins, plus perfectly cooked veggies and chicken loaded with curry spice makes it a delicious sheet pan dinner that will impress anyone!
Sheet Pan Curry Chicken and Vegetables
Why make dinner on a sheet pan?
We love sheet pan recipes for so many reasons! They are simple to prepare, do not require hands on cooking time and are packed with flavor! Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables, the cooking process is mostly hands-off! This means that while dinner is baking in the oven, you can get ahead on some household chores or spend some times with the family instead of standing over the stove babysitting a recipe. Check out the tips below to make sheet pan cooking a breeze.
Tips for sheet pan cooking:
- Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
- Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
- Use parchment paper to make clean up a breeze.
- Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
If you like this recipe, try these other sheet pan meals:
- Sheet Pan Chicken and Veggies
- Sheet Pan Classic Breakfast (Eggs, Bacon, Potatoes)
- Sheet Pan Root Vegetable and Sage Pesto Salmon
- Sheet Pan Buffalo Chicken and Veggies
- Sheet Pan Marinated Steak Tips with Veggies
- Sheet Pan Herb Butter Salmon with Blistered Tomatoes and Green Beans
P.S. I am so excited that my favorite chicken company, Shenandoah Valley Organic, is the chicken you get in your ButcherBox! It makes my heart happy to see two companies really doing the right thing coming together. I always stock my ButcherBox with the SVO chicken tenders, thighs, and breasts!
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Sheet Pan Curry Chicken and Vegetables
Ingredients
- 1 tablespoon yellow curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 onion, sliced to 1/2" rings
- 3 garlic cloves, minced
- 1/2 medium cauliflower, cut into florets (about 2 cups)
- 4 medium carrots, diced to 1/2"
- 3 tablespoons avocado oil, divided
- 4 boneless, skinless chicken breasts, about 2 lbs. (see note)
- 1 tablespoon lemon juice
- 1/4 cup pine nuts, toasted
- 1/3 cup raisins
- 1/3 cup cilantro, chopped
- lemon wedges, for garnish
Directions
- Pre-heat oven to 400ºF and line a rimmed 12" x 18" sheet pan with parchment paper.
- In a small bowl, mix curry powder, cumin, garlic powder, salt, pepper, cinnamon, and cayenne (if using) to combine.
- In a large bowl add sliced onions, garlic, cauliflower florets, carrots, 2 tablespoons avocado oil and 1/2 of spice mixture. Mix to combine and spread on to rimmed baking sheet.
- Bake for 20 minutes.
- Meanwhile place chicken breasts into the large bowl. Add remaining 1 tablespoons avocado oil, remaining curry spice mixture and lemon juice. Toss to combine and place in refrigerator to marinate while vegetables are baking.
- Take out sheet pan after 20 minutes, and move vegetables to the edges of the pan to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade.
- Continue to bake for 20-25 minutes, or until chicken is fully cooked through.
- Remove from oven and sprinkle with pine nuts and raisins. Serve warm with lemon wedges and cilantro.
Recipe Notes
- You could alternatively use boneless, skinless chicken thighs.
Nutrition
Sheet Pan Curry Chicken and Vegetables
This Coconut Curry Ceviche is simple to prepare, flavorful, and fresh. It’s made with the perfect flavors for any summer night, and it’s made dairy-free! Spruce up your plating by serving it in a coconut, or just serve in a bowl and devour!
In February I attended an amazing blogger trip in San Francisco. It was a great group of bloggers and a great trip filled with AMAZING food. We ate a lot, as food bloggers would, and had such a fun time exploring the city. This Coconut Curry Ceviche is from a meal we had at E&O Kitchen and Bar. It was SO good that I knew I had to share it with you!
Scenes from the trip:
Where We Stayed:
We stayed at Hilton San Francisco Union Square. The location, the room, and the hospitality in the hotel is beyond fantastic. They go above and beyond, and for a large hotel, they do a fabulous job of making it feel small for the guests. Cityscape (on the 46th floor) had the absolute best views of the city, and had amazing cocktails and appetizers!
What We Did:
Avital Walking Food Tour of Mission District: amazing foodie tour with fabulous stops in the Mission district.
Tour of Heath Ceramics: a tour of their San Fran studio!
Macaron workshop at Chantal Guillon: This was incredible. An amazing, fun experience and they even made custom macrons with our logos on them!
Edible Excursions Japantown Food Walking Tour: A great tour of Japan town with a ton of fabulous stops for any foodie!
Tour of the Ferry Plaza Farmers Market, and Ferry Building Marketplace: we walked around and met many of the vendors here. It is truly an amazing farmer’s market if you ever get the chance to go!
Where We Ate:
Dinner at E&O Kitchen & Bar
Dinner at Charlie Palmer’s Burritt Room + Tavern
Dinner at Urban Tavern
It was an amazing trip filled with fabulous food, good friends, and great things to do in the city!
Now… this recipe! A must-make!
I mean, how good does this look? No cooking required!
Coconut Curry Ceviche
Ingredients
- 1/2 pound local white fish (see notes)
- 1 red chili, minced
- 1 red bell peppers, minced
- 1/2 red onion, minced
- 1 mango, minced
- 1 tablespoon cilantro, finely chopped
- 1/2 cup fresh lime juice, from about 4 limes
- 1 tablespoon full-fat coconut milk, more to taste
- 1/4 teaspoon Thai style green curry paste, more to taste
- 1/4 teaspoon fish sauce
- 1/4 teaspoon sea salt, more to taste
- 1/4 teaspoon black pepper, more to taste
- 1 bag Tarro Chips
- Optional: 1 whole coconut, halved, for serving
Directions
- Dice the fish into bite sized pieces and place into small bowl. Pour enough fresh lime juice to cover or submerge the fish and let sit in the refrigerator for 45 minutes to one hour, save the rest of the lime juice to add in later.
- Once the fish has turned opaque, strain off all excess liquid and place into a clean bowl.
- Add the minced chilies, bell peppers, onions, and mangoes and mix together with a large spoon.
- Add enough coconut milk to the mix to lightly coat all of the ingredients.
- Add green curry paste ½ of a teaspoon at a time until it is to your liking. Add fish sauce, salt and pepper. Fold in the chopped cilantro.
- Toss to combine. Assemble and serve.
Recipe Notes
- *We used fresh halibut, but you can use white sea bass. We chatted with our local seafood market about the best fresh fish for ceviche.
- *Recipe adapted from Executive Chef Sharon Nahm of E&O Kitchen and Bar and printed with permission.
Nutrition
Coconut Curry Ceviche & San Fran Blogger Trip
This Slow Cooker Thai Curry Chicken will soon become your favorite lunch or dinner. It’s packed with delicious flavor and comes together in a pinch! We ate it all week long on top of white rice or cauliflower rice, and it would be great over rice noodles with veggies, too!
Slow Cooker Thai Curry Chicken
Week 2 of Slow Cooker Sunday is here and it’s a goodie! I am so happy to see so many of you making and sharing your Carne Asada from last week, so let’s keep it going strong this week!
You put it all in…
Mix it up…
Then set it and forget it, and voila! Perfect Thai Curry chicken!
Watch the video:
Slow Cooker Thai Curry Chicken
Ingredients
- 1 onion, sliced
- 1 14-ounce can full-fat coconut milk
- 1 tablespoon fish sauce
- 1 lime, juiced
- 1 teaspoon sesame oil
- 4 garlic cloves
- 1 tablespoon minced ginger
- 2 teaspoons coconut palm sugar
- 2 tablespoons curry powder
- Pinch red pepper flakes, more to taste
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 1/2 pound boneless chicken breasts
- Cilantro, for serving
- Chopped scallions, for serving
Directions
- Place sliced onion in the bottom of the insert of your slow cooker.
- Add coconut milk, garlic, ginger, fish sauce, lime juice, sesame oil, sugar, and spices. Toss to combine.
- Add in chicken and mix to coat.
- Set on high for 4 hours. When done, shred with two forks.
- Serve over white rice or cauliflower rice, garnish, and enjoy.
Recipe Notes
- For Whole30, omit the sugar.
Nutrition
Slow Cooker Thai Curry Chicken [VIDEO]
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!
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Juli made you Easy Shrimp Skewers with Chard Cilantro Pesto
Cassy made you Thai Chard Shrimp Wraps
What is your favorite Thai dish?
Thai Curry Soup
This creamy curry butternut squash soup has hints of curry and a touch of sweetness, the perfect cold-weather soup! It’s dairy–free, flavorful, and delicious!
Curry Butternut Squash Soup
It’s now officially soup season but who am I kidding? I’ve been making soups for months now! I love the flavors of butternut squash paired with curry. It warms me up and packs the flavor.
Soup Ingredients
- Butternut Squash
- Onion
- Garlic
- Coconut Sugar
- Butter or Oil
- Cumin
- Curry Powder
- Turmeric
- Cinnamon
- Salt and Pepper
- Coconut Milk
- Chicken Bone Broth
Watch the video:
