Recipe: Butternut Squash Curry Zoodles

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It’s fall, so I’m always thinking on what I can do with squashes and sweet potatoes. This curry pairs butternut squash with spicy ginger and a little heat from the thai curry flavors for a great meal on a chilly November day. 

I created this recipe because I found a pre-cut bowl of raw zucchini and carrot noodles with ginger, green onion, lemongrass and cilantro at my local Whole Foods Market. (I love it when I can buy veggies that are already chopped!) I immediately began thinking how I could transform it. After about the third attempt and preparation method, I came up with this butternut squash curry recipe. It is by far my favorite.

Even if your local store does not have the base of this dish prepared for you, it’s still super easy to make when you use canned butternut squash puree. You can make your own, but I enjoy the convenience of the canned version.

Also, please note, you need a lot of spiralized zucchini and carrot to make a full meal out of it. The veggie spirals really cook down.

Ingredients: 

4 cups zucchini and carrot spirals

1 teaspoon fresh ginger, grated

1 tablespoon lemongrass, chopped finely

2 tablespoons green onion, chopped finely

1/2 cup baby spinach

1/4 cup shiitake mushrooms

1/4 cup shredded green cabbage

3/4 cup butternut squash puree

2 tablespoons thai curry seasoning

2 teaspoons garlic powder

1 teaspoon coconut vinegar

1 teaspoon oil of choice

Salt and pepper to taste

Directions: 

In a non-stick pan, sauté on medium heat the zucchini and carrot spirals, ginger, lemongrass, green onion, spinach, mushroom, cabbage, garlic powder and a pinch of salt and pepper until the vegetables cook down and get soft. It takes only 4-5 minutes.

Once the vegetables are done, turn the heat to low and add the butternut squash puree and curry seasoning. Stir the mixture until the squash is well incorporated. You may need to add a tablespoon or two of water if it’s too thick.

Bring the curry to a low bubble and let it cook for 2-3 minutes. Finally, add the coconut vinegar and reduce heat to simmer. Let it simmer for at least 10 minutes so all the flavors have time to mingle.

Makes one big bowl.

 

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