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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
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.
Step 3
Roast the butternut squash for 20-25 minutes or until tender and lightly caramelized, flipping once halfway through cooking.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Stir in the roasted butternut squash and chopped fresh cilantro. Taste and adjust seasoning as needed with additional lime juice or salt.
Step 8
Serve the noodles warm, garnished with toasted cashews or sesame seeds if desired. Enjoy!
Nutrition Facts
| Serving size | (1862.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2023.6 |
| Total Fat 113.2g | 0% |
| Saturated Fat 85.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2490.7mg | 0% |
| Total Carbohydrate 242.4g | 0% |
| Dietary Fiber 46.8g | 0% |
| Total Sugars 38.1g | |
| Protein 44.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 564.5mg | 0% |
| Iron 25.6mg | 0% |
| Potassium 4318.4mg | 0% |
Source of Calories