Go Back
+ servings
Print Recipe
5 from 1 vote

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 -6
Author: Lexi


  • 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


  • 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.


Calories: 229kcal | Carbohydrates: 17.3g | Protein: 2.8g | Fat: 17.4g | Saturated Fat: 14.8g | Sodium: 359mg | Fiber: 2.7g | Sugar: 5.9g