Buttercup Squash Coconut Curry with Soba Noodles


A delicious curry to satisfy your taste buds.

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Recipe Type: Entree
Author: Jane Horlebein


  • 2 tablespoons canola oil, divided
  • 2 teaspoons sea salt, divided
  • 1 small buttercup squash, cut in half lengthwise, seeds removed
  • 1 ½ cups vegetable stock, heated, divided
  • 1 (14-ounce) can coconut milk, divided
  • 2 teaspoons yellow curry
  • 1 teaspoon crushed red pepper flakes
  • 2 garlic cloves, minced
  • 1 small yellow onion, sliced julienne
  • 1 head of broccoli, medium florets, quartered
  • 1 head of cauliflower, medium florets, quartered
  • 1 red bell pepper, sliced julienne
  • 1 yellow 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)
  • 2 green onions, sliced thin for garnish


  1. 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<br> 30–45 minutes. Set aside to cool.
  2. 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.<br> Reduce heat to low.
  3. 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.
  4. Garnish with green onions, and serve.
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