Butternut Squash and Noodles with Coconut Lime and Cilantro Sau
Elevate your weeknight dinner with this vibrant and flavor-packed Butternut Squash and Noodles with Coconut Lime and Cilantro Sauce. This easy-to-make dish combines tender roasted butternut squash with al dente noodles, all wrapped in a luscious coconut milk sauce infused with zesty lime, garlic, and a touch of heat from red chili flakes. Fresh cilantro adds a burst of herbaceous aroma, while optional toasted cashews or sesame seeds deliver a delightful crunch. Perfect for busy evenings, this recipe comes together in just 40 minutes and is a deliciously creamy, dairy-free option that’s sure to impress. Serve it as a hearty main or pair it with your favorite protein for a complete, satisfying meal.
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) Butternut squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Linguine or spaghetti noodles
- 1 can (13.5 ounces) Coconut milk (full-fat)
- 1 teaspoon Lime zest
- 2 tablespoons Lime juice
- 2 cloves, minced Garlic
- 0.5 cup, chopped Fresh cilantro leaves
- 0.25 teaspoon Crushed red chili flakes
- 0.25 cup Optional: toasted cashews or sesame seeds for garnish
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and deseed the butternut squash. Cut it into 1/2-inch cubes. Toss the squash cubes with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, then spread them evenly on the prepared baking sheet.
Roast the butternut squash for 20-25 minutes or until tender and lightly caramelized, flipping once halfway through cooking.
While the squash is roasting, bring a large pot of salted water to a boil. Cook the noodles according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet over medium heat, combine the coconut milk, minced garlic, lime zest, lime juice, and crushed red chili flakes. Cook for 2-3 minutes, stirring frequently, until slightly thickened.
Add the cooked noodles to the skillet with the coconut lime sauce. Toss gently to coat, adding a few tablespoons of reserved pasta water at a time, if needed, to adjust the sauce's consistency.
Stir in the roasted butternut squash and chopped fresh cilantro. Taste and adjust seasoning as needed with additional lime juice or salt.
Serve the noodles warm, garnished with toasted cashews or sesame seeds if desired. Enjoy!
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 9.8 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
