It’s officially fall.
Unfortunately, summer didn’t seem to get the memo.
It’s a balmy 94-degrees outside. And here we are, eating butternut squash soup. Hot and spicy butternut squash soup. Not exactly the cool and refreshing meal that 94-degree weather really calls for. To be fair, this soup was delicious. I think butternut squash bathing in coconut milk would be enjoyable under any circumstances. And I planned this menu early in the week, and I’m not going to let the gosh darned weather change my plans. Hot soup it is.
Our CSA has been delivering a bounty of winter squash, and I can only imagine it will continue steadily into the winter months. Since that first little spaghetti squash appeared two weeks ago, we’ve received squashes of all shapes, colors and sizes. Butternut. Pumpkin. Delicata. Acorn. Spaghetti. Dumpling. This is what happens when seasonal eating goes awry. Winter squash. First day of fall. Summer temperatures. Joy.
Buy hey, maybe you’re having more fall-ish weather where you’re at, and if so, this is the perfect dish to kick off fall in the right way. The right way involving temperatures significantly less than 94-degrees.
The question is, does anyone have any winter squash recipes that aren’t your typical hot and heavy winter meal? Can winter squash be light and refreshing? Please say it is so, because, frankly, I’ve got a boatload of winter squash to use, whether or not this weather decides to suck it up and accept the fact that it is, indeed, fall.
Butternut Squash and Coconut Curry
Makes 6 servings. Recipe from Epicurious.
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 (this dish also goes beautifully with jasmine rice in place of noodles)
1/2 cup chopped fresh cilantro
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.
Did you make this recipe?
Let us know what you think!
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We had this for dinner, and holy smokes, LOVE it!!! I needed to cook the squash a lot more than the recipe said (maybe the cubes were bigger??) and I added some unsweetened coconut towards the end of cooking. It was SO GOOD! Definite winner! Thanks for the recipe!
Yum! I’ve made this twice now, and it’s quickly a favorite. My hubby and I are serious Thai food lovers, and our favorite is panang curry – this has such a familiarity to it. Had some friends over for dinner tonight and made it, and it was a big hit!
Thank you for posting this recipe! I made it for my family the other day and it was delicious! Everyone loved it. I will definitely be making it again.
I’m also looking forward to trying more recipes from your blog. So many yummy sounding (and looking) recipes to choose from. :)
Yum. I want this now.
I don’t care what the temps are, I’m always down for butternut squash! That recipe sounds fantastic! Never would have thought to combine b.nut squash and curry.
Butternut squash and curry is on my radar now! It’s coming fast and furious in the garden so am so appreciating all new recipes! Great post!
I miss squash–we get the occasional pumpkin around these parts, and it’s always a big treat. I’ve always been partial to ravioli stuffed with squash and parmesan in a little butter and sage sauce. But now I’m musing…I think you could also roast it, let it cool, and put it in a salad with some nuts, cranberries, and the greens of your choice. Or roasted and then put into an omelette or fritatta with…something.
Adding this to next week’s menu! All I have to pick up is the squash. Looks beautiful and delicious!
Just found your blog through a tweet by A girl in Madrid, and I love what I’m seeing here! What a gorgeous blog you have!
We do have the weirdest weather here in Nashville.
I remember seeing this recipe for Butternut Squash Slaw where it’s actually a raw preparation. I haven’t tried it, but seems like a new way to try the squash – http://www.foodnetwork.com/recipes/tyler-florence/butternut-squash-coleslaw-with-honey-goat-cheese-dressing-recipe/index.html
Alternatively, you could make some squash chips!
Vivek’s Epicurean Adventures
I just bought a butternut squash last night and have been thinking of a new way to use it. I love this recipe and this just might be it! Thanks
I love soup in 94 degree heat. That’s how we roll!
Some not “hot & heavy”/typical squash recipes:
Couscous Salad with Butternut Squash & Cranberry
Acorn Squash Quesadillas
Wow – this looks delicious — love squash and LOVE curries. Will have to try with our next squash bounty. I like using spaghetti squash to replace noodles — great with primaveras and no-cook sauces too! I cannot wait to try this recipe out!
A favourite over here (Australia) is roasted pumpkin pizza, with spinach, fetta and pine nuts. Or you could have roasted squash in a salad…
I’ve actually made a pasta with winter squash and pesto and it is pretty late and tastes like summer from the basil! I’ve also topped pizza with it, put it into salads…anything and everything. Except for make a coconut curry with it, apparently. Needs to happen. Bookmarked!
Whoa, great minds think alike. I totally made something similar recently due to the bounty of squash from my CSA as well. At least those winter squashs keep for a while.