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
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.
