Quick Curry Butternut Squash Noodles
on Oct 11, 2018, Updated Oct 28, 2020
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Okay I love Trader Joe’s for many reasons but my new favorite reason – pre cut veggie noodles! Being able to pick these up fresh is so nice and the butternut squash noddles go well with just about any kind of sauce. I was at my moms house the other day and we got these noddles so I whipped up a quick curry sauce with some ingredients we had on hand and it turned out so good! So I knew I had to recreate it for the blog, and here it is. We added some chicken on top so you can do that or any kind of meat – like chopped up chicken apple sausage for the ultimate easy dish.
I have always been a fan of quick meals (i mean, who isn’t?!) but now that there is a baby in the house, it’s extra important! Speaking of the baby…can we talk about my sweet Ruthie?! She is THE BEST. So smiley, so happy, sleeps like a dream and is so freakin cute I can’t believe it! She will already be 4 months at the end of the month and that means feeding her real food is coming soon. I can’t wait to see what foods she likes and dislikes and I hope she is a foodie like me! Now back to this recipe – if you have the pre-cut butternut squash noodles, it takes less than 10 minutes to make!
Squash can be used in tons of recipes, we have a few for you to try:
Spaghetti Squash w/ Creamy Butternut Sage Sauce
Grilled Butternut Squash & Goat Cheese Flatbread
Chicken Bacon Ranch Spaghetti Squash Casserole
Chicken Caesar Spaghetti Squash Bake
Pin the image below to save this Quick Curry Butternut Squash Noodles recipe for later!
Quick Curry Butternut Squash Noodles
Ingredients
- 1 tablespoon Avocado oil
- 10.5 oz Butternut squash noodles (I used the pack from Trader Joe’s, you can also just do 1 butternut squash, spiralized)
- 2 packed cups kale, destemed
- ½ cup coconut milk
- 1 tablespoon nut butter (i used peanut butter but almond or cashew are great too!)
- 2 teaspoons curry powder
- 1 teaspoon garlic powder
- 1 cup chopped in half cherry tomatoes
- Salt and pepper
Instructions
- Place a large skillet over medium heat. Add avocado oil to the pan and let it heat up.
- Add butternut squash noodles and toss them with the oil then cook for about 2 minutes.
- Then add in the kale and cook for another 2 minutes.
- While those cook, combine coconut milk, nut butter, curry powder and garlic powder in a bowl and whisk to combine.
- Turn up the heat to medium high and add the coconut milk mix. Stir to coat the noodles in the sauce and let it reduce for 30 seconds, then add in tomatoes. Cook for just about another 30 seconds – a minute until butternut squash noodles are cooked and sauce is reduced a bit.
- Add any protein you like or keep it off for a vegetarian dish!
I’ve been wanting try this recipe for a while, and today was the perfect day to do so. The kale did not look good at my grocery store so I used spinach instead (knowing it is much less hearty and wouldn’t hold up as well as kale once cooked), and I added it just before the tomatoes near the end of cooking. This dish came together in less than 15 minutes, which is great for busy nights! I liked it a lot and will make it again. For my personal taste, I might add some crushed red pepper while the squash noodles are cooking in the sauce. I like a little heat in my curry! Thank you, Kelsey, for a quick and healthy side dish!!
So glad you liked it!
What can you us in substitute for nut butter?
If you have a nut allergy you can use sun butter or you can just leave it out!
I have liked every recipe I have made from your blog, but this one is by far my favorite. Satisfying and yummy, not complicated and everyone in the house loves it.
Ah yes one of my faves!!
We made this while doing our most recent whole 30!! It was so good!
Such a good one!