We made a dish the other night that only called for half of a squash, so the other half sat in our fridge and I couldn’t decide how to use it. After a long day, it was time for dinner and I was exhausted. Curry is quick to make, so it’s usually my go-to meal when I’m low on energy.  Asian markets have tubs of already made curry pastes for pretty darn cheap. If you’re vegan, make sure to check the ingredients list – a lot of pastes have fish oil or shrimp paste added in. I usually always have yellow, green, red and massuman curry pastes in the fridge, ready and willing for a night like this.

The butternut squash adds so much more creaminess to this dish, it’s like eating pure velvet nomminess. I was very surprised how amazing this dish was – especially since it seriously took 10 minutes to make, with little prep needed.

Ingredients:

  • 1 onion, quartered
  • 2 carrots, sliced
  • 2 tsp sesame oil
  • 1/2  pre-baked* butternut squash
  • 1 can coconut milk
  • 2 tbsp massuman curry paste
  • 1/4 raw cashews, soaked in hot water for 5+ minutes
  • rice noodles

How-to:
Prepare noodles according to package. Drain and rinse in cold water. Set aside.

In a large pan, heat sesame oil on medium-low heat and add onion and carrot, cook for 4 minutes. Add drained cashews and cook for another 3 minutes.  Add coconut milk, squash and curry paste. Cook for 5 minutes, stirring often. Add a splash of water if you like it a little more liquidy. Serve over rice noodles.

*If you don’t have a butternut squash that’s already baked, slice squash in half, put open sides down on a cookie sheet, add 1/4 cup or so of water and bake until tender (375° for 40+ min).

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