Butternut Squash And Noodles With Coconut Lime And Cilantro Sau Food

ROASTED BUTTERNUT SQUASH WITH LIME JUICE

Roasted Butternut Squash with Lime Juice image

Provided by Sara Foster

Categories Side Roast Vegetarian Low Cal High Fiber Lime Butternut Squash Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 5

Ingredients

1 3 1/2-pound butternut squash, peeled, cut crosswise into 1/2-inch-thick slices
3 tablespoons olive oil
2 tablespoons (1/4 stick) butter, melted
4 teaspoons fresh lime juice plus 1 lime cut into wedges for garnish
2 teaspoons chopped fresh rosemary

Steps:

Preheat oven to 400°F. Divide squash between 2 rimmed baking sheets, arranging in single layer; toss with oil, butter, and lime juice. Sprinkle with salt and pepper. Roast 20 minutes. Turn squash over; roast until soft and golden brown, about 20 minutes longer. Cut into wedges. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until hot, about 10 minutes.
Season squash to taste with salt and pepper; sprinkle with rosemary. Serve warm with lime wedges.

BUTTERNUT SQUASH NOODLES WITH MUSHROOM SAUCE

Butternut Squash Noodles with Mushroom Sauce image

Provided by Tyler Florence

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 butternut squash, neck only, peeled
Olive oil
Salt and pepper
1 cup quartered Brussels sprouts
1 cup chanterelles
1 cup halved king trumpet mushrooms
1 cup oyster mushrooms
4 tablespoons olive oil
8 fresh sage leaves
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 cup heavy cream
1/2 cup red wine
1/4 cup freshly grated Parmesan

Steps:

Preheat the oven to 400 degrees F.
Using a spiralizer, make "buttles" (butternut squash noodles) from the squash.
Heat 2 tablespoons olive oil in a medium saute pan over medium heat until glistening. Add the squash noodles and saute until softened, 7 to 10 minutes. Season with salt and pepper.
Pulse 1/2 cup of the chanterelles and 1/2 cup of the king trumpet mushrooms in a food processor until ground.
Heat 4 tablespoons olive oil in a medium saute pan over medium heat. Fry the sage until crispy, then transfer to a paper towel-lined plate. Add the garlic and shallots to the pan and sweat until just translucent, about 3 minutes. Add the ground mushrooms and cook until starting to brown, about 7 minutes. Season with salt and pepper. Add the cream and wine and bring to a boil. Reduce the heat to low and simmer until the liquid is reduced by half, about 10 minutes.
On a baking sheet, spread out the remaining 1/2 cup chanterelles, 1/2 cup king trumpets and the Brussels sprouts in a single layer. Drizzle with olive oil to lightly coat; season with salt and pepper. Roast until starting to brown and the Brussels sprouts are tender, about 15 minutes.
Toss the noodles in the cream sauce, then divide among four plates. Top with the roasted Brussel sprouts and mushrooms. Sprinkle with the Parmesan and garnish with the crispy sage.

BUTTERNUT SQUASH AND NOODLES WITH COCONUT, LIME AND CILANTRO SAUCE

Butternut Squash and Noodles with Coconut, Lime and Cilantro Sauce image

Categories Pasta Sauté Low Fat Vegetarian Lime Coconut Butternut Squash Fall Cilantro Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onions
2 pounds butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces (about 4 1/2 cups)
1 cup canned vegetable broth
1 1/2 tablespoons minced seeded jalapeño chili
1 tablespoon minced garlic
1 cup canned light unsweetened coconut milk*
2 tablespoons fresh lime juice
1 teaspoon Thai red curry paste*
12 ounces dried futonaga udon noodles (oriental-style spaghetti)* or linguine
1/2 cup chopped fresh cilantro
*Available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

Heat oil in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add squash; sauté 4 minutes. Add broth, jalapeño and garlic; bring to boil. Cover; cook until squash is almost tender, about 5 minutes. Stir in coconut milk, lime juice and curry paste. Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes. Season to taste with salt.
Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Return to pot. Add squash mixture and cilantro to noodles; toss to blend. Serve.

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