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Butternut Coconut Noodles with Greens, Herbs & Smoky Coconut Crunch

5 from 9 reader reviews
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 3 -4
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Ingredients

Smoky Coconut Crunch

Butternut Coconut Noodles

  • 1 cup butternut squash purée
  • 1 cup vegetable stock
  • 1 cup full fat coconut milk
  • 1 tablespoon Tamari
  • 1 tablespoon avocado or coconut oil
  • 1 large shallot, fine dice
  • 3 cloves garlic, minced
  • 2-inch piece of ginger, minced
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • ½ teaspoon ground chillies
  • sea salt and ground black pepper, to taste
  • 1 tablespoon lime juice
  • 16 oz (454 grams) long noodles of choice
  • 4 cups baby spinach, lightly packed
  • 1 cup fresh basil leaves, sliced (plus extra for garnish)
  • 3-4 green onions, sliced (plus extra for garnish)
  • chili crisp, for serving (optional)

Instructions

  • Make the smoky coconut crunch. Preheat the oven to 300°F and set out a large baking sheet.
  • Place the coconut flakes on the baking sheet. In a small bowl, whisk together the oil, maple syrup, tamari, smoked paprika, salt, liquid smoke, and pepper. Pour the mixture over the coconut on the baking sheet. Massage the oil and spice mixture into the coconut, trying to coat every piece as evenly as possible. Spread the coconut out into a single layer.
  • Slide the baking sheet into the oven. Bake for 23-25 minutes, lightly stirring the coconut up at the halfway point. The coconut should be deep brown and lightly crisp on the edges. It will crisp completely as it cools.
  • Start on the butternut coconut noodles. In an upright blender, combine the squash purée, vegetable stock, coconut milk, and Tamari. Blend on high until completely smooth. Set aside.
  • Heat a large, deep skillet (or braiser) over medium heat. Once the pan is hot, pour in the oil and swirl it around. Add the shallots and sauté until translucent and soft, about 5 minutes. Lower the heat if shallots are browning.
  • Add the garlic and ginger to the pan and sauté until fragrant, about 1 minute.
  • Add the turmeric, coriander, and chillies to the pan. Continue to stir and sauté until fragrant, another full minute.
  • Pour the puréed squash and coconut milk mixture into the pan, scraping out every last bit! Season the sauce with salt and pepper at this point, and add the lime juice. Give everything a stir and taste it. Adjust the seasoning here if need be. Turn the heat off.
  • Cook your noodles according to package directions and then drain them. Turn the heat back on under the butternut coconut sauce. To the sauce, add the baby spinach, basil, green onions, and drained noodles. Give everything a big stir with tongs until all is combined, steamy hot, and creamy-dreamy!
  • Top the butternut coconut noodles with the smoky coconut crunch, extra basil and green onions, and chili crisp if you like!

Equipment

Recipe Notes

  • I like to cook a halved squash in a 400 degree oven for about 40 minutes, or until tender. Then I scoop out all the flesh and use it in soups or recipes like this. One small honeynut squash (butternut's petite/sweeter relative) gave me the perfect amount for this recipe.
  • The smoky coconut crunch is optional if you're looking for a slightly easier/less fuss supper. I love the texture and flavour contrast, but the noodles are also delicious without it.
  • I used brown rice spaghetti here and it worked really nicely. Whatever noodle you like should be good.
These delicious butternut coconut noodles are simple to prepare and perfectly spiced with ginger, garlic, coriander, turmeric, and ground chillies. This vegan main has a lush texture contrasted with a smoky coconut crunch. Ready in about an hour, green onions, basil, and baby spinach make these noodles extra nourishing.