1small buttercup squash, cut in half lengthwise, seeds removed
1 ½cupsvegetable stock, heated, divided
1(14-ounce) can coconut milk, divided
2teaspoonsyellow curry
1teaspooncrushed red pepper flakes
2garlic cloves, minced
1small yellow onion, sliced julienne
1head of broccoli, medium florets, quartered
1head of cauliflower, medium florets, quartered
1red bell pepper, sliced julienne
1yellow summer squash, thinly sliced, quartered
1(9.5-ounce) box soba noodles, prepared according to package directions (if you’re gluten-free, makes sure to find a 100% buckwheat variety)
2green onions, sliced thin for garnish
Instructions
Preheat oven to 350˚F. Place 1/2 tablespoon oil and ½ teaspoon salt in each half of squash. Bake, cut side down on a sheet pan, until golden brown and tender, about 30–45 minutes. Set aside to cool.
Once cooled, scoop squash into a blender with 1 cup of vegetable stock and blend until smooth. Transfer the mixture to a saucepan and add 1/2 cup coconut milk, curry, red pepper flakes and a teaspoon of salt. Simmer over medium heat for 10 minutes, whisking occasionally. Reduce heat to low.
Heat remaining oil in another sauce pan over medium-high heat. Add garlic, and stir fry for about 30 seconds; add onion and cook until translucent. Add broccoli, cauliflower, red bell pepper and yellow squash and cook until tender. Stir in prepared noodles and curry sauce.