Butternut Squash and Noodles With Coconut, Lime and Cilantro Sau

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onions
• 2 lbs butternut squash, peeled, seeded, cut into 1/2 inch pieces (about 4 1/2 cups)
• 1 cup canned vegetable broth
• 1 1/2 tablespoons minced seeded jalapenos
• 1 tablespoon minced garlic
• 1 cup coconut milk
• 2 tablespoons fresh lime juice
• 1 teaspoon Thai red curry paste
• 12 ounces dried udon noodles (oriental-style spaghetti) or linguine
• 1/2 cup chopped fresh cilantro

Directions

1. 1

   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.

2. 2

   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.