Butternut Squash Noodles with Curry-Peanut Sauce


Whoa! Look what I did! Nah, I’m not talking about the fact that I turned butternut squash into noodles and tossed it with a spicy peanut curry “mmm” sauce, raisins, coconut, and baked tofu for a vegan, gluten-free, amazingly good dish that just about all of my friends can enjoy. (If soy is a no-no, this would be great with chickpeas.)


What’s even more super exciting is that I finally joined the cool kids club and made myself a piece of wood that looks a lot older than it is. I suppose I would extra cool if I fashioned this from the multiple trees laying in my yard right now as a reminder of our “friend” Irene, but truthfully, I did what all of you are just as capable of: I found my way around a hardware store and followed some simple directions.

The instructions came from Shawnda, the fabulous cook and photographer at Confections of a Foodie Bride. I always admire her work, so I couldn’t contain my excitement when she posted her DIY: Wooden Table Top Tutorial. Let me be clear: there is not a handy hand in this household, and yet, we could totally handle this. There is no nailing involved, and no cutting as long as you ask someone at the store to do it for you. All you need to do is sand, glue, stain, and paint. Easy-peasy, I promise. Thank you, Shawnda!


If you haven’t figured it out already, I couldn’t wait to share my first recipe photographed on my mock-vintage-wooden-tabletop. (I’m not even done with it, actually, still need to pain the other side.) But I’m very excited about this meal too, so let’s get back to that. This combination of sweet, tender butternut squash, plump raisins, and spicy, peanut-y curry sauce has been teasing my tastebuds, ever since all of these things happened (not necessarily in this order): Dawn made Peanutty “Noodle” Salad out of zucchini ribbons, Sarah made her now infamous Peanut Mmm Sauce (I’ve used it once before), and I tasted grated yams as a “rice” at Prasad on my recent trip to Portland, OR. With all that incredible inspiration, I knew this would be good. Great, even. But “so-mind-blowingly-delicious that it gets pushed to the top of the queue and published the same night that I ate it and not just because my new wooden “tabletop” is so awesome” good? Yeah, it’s that good.


Butternut Squash Noodles with Peanut Curry Sauce 
Adapted from Florida Coastal Cooking and Peas and Thank You
Printable Recipe

6 oz firm tofu, pressed* and cut into 1/2″ cubes

1 medium butternut squash, peeled, and grated to yield 12oz (see recipe instructions)

1/4 cup unsweetened coconut milk beverage (from a carton; not light coconut milk)
2 tablespoons all-natural peanut butter
1 tablespoon tomato paste
3 tablespoons water
1 tablespoon reduced sodium soy sauce, or gluten-free alternative such as tamari or coconut aminos
2-3 teaspoons chili-garlic paste
juice of 1/2 lime
1/2 teaspoon ground ginger
1 teaspoon curry powder
1 clove of garlic
1 packet of Truvia, or other sweetener, to taste
2 tablespoons raisins
2 tablespoons shredded unsweetened coconut
fresh chopped cilantro and/or mint, for garnish

Preheat oven to 475ºF. Spray a baking dish with nonstick cooking spray and arrange the cubed tofu in a single layer. Lightly spray the tofu with cooking spray. Bake for 25-30 minutes, turning occasionally, until browned on all sides.

Meanwhile, grate long, thin strips of butternut squash using a vegetable peeler. Set aside until tofu and sauce are finished.

To make the sauce, combine  coconut milk, peanut butter, tomato paste, water, soy sauce, chili-garlic paste, lime juice, lime juice, garlic, ginger and curry powder in a blender. Process until smooth.

Place 1/4 cup water, squash, and raisins in a large, nonstick saute pan. Turn heat to high, cover, and steam for 3-4 minutes, until squash is just tender. Remove cover and stir in sauce and tofu. Cook for 1-2 more minutes, stirring, until heated through. Divide among serving bowls and garnish with coconut, mint, and cilantro.

*To press tofu, remove the block of tofu from the packaging and wrap in a clean dishtowel. Put this on a plate,and place another plate on top. Put a heavy object or two (like a jar of roasted peppers, or whatever’s in your fridge!) and refrigerate. Let sit overnight, or just during the day before you plan to cook the tofu.

Nutrition Facts
Servings Per Recipe: 2
Amount Per Serving
Calories 335.5
Total Fat 16.7 g
Saturated Fat 5.1 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 585.7 mg
Potassium 692.1 mg
Total Carbohydrate 39.1 g
Dietary Fiber 6.1 g
Sugars 12.6 g
Protein 14.6 g

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28 Responses to “Butternut Squash Noodles with Curry-Peanut Sauce”

  1. 1

    Ricki — September 2, 2011 @ 12:55 pm Reply

    Fabulous!  And really evocative of fall. .. love the wood, too! 🙂

  2. 2

    Carol, Simply...Gluten-Free — September 2, 2011 @ 1:33 pm Reply

    Sounds and looks delish!

  3. 3

    Branappetit — September 2, 2011 @ 2:10 pm Reply

    This looks so beautiful! I will definitely be making this once i can get my hands on some butternut squash.

  4. 4

    Shawnda — September 2, 2011 @ 2:30 pm Reply

    Cara, the table looks fantastic! And so does the squash – I can't wait for my garden to start cranking those guys out again!

  5. 5

    Lizzy — September 2, 2011 @ 2:43 pm Reply

    Um hi.  I want that now.  You know I'm totally making that!!!!!!

  6. 6

    Maggie — September 2, 2011 @ 3:07 pm Reply

    Cara I am so going to make this.  It sounds delish!  Your pics are amazing.  I need someone to make me one of those boards! 

  7. 7

    Cara — September 2, 2011 @ 3:11 pm Reply

    thanks! I swear it's not too hard, if you can find a little time! (honestly, that was the hardest part!)

  8. 8

    Nicole, RD — September 2, 2011 @ 3:14 pm Reply

    The boards look awesome!! Very old and perfect! This dish sounds absolutely incredible. Woop woop for squash season!!

  9. 9

    Joanne — September 2, 2011 @ 5:58 pm Reply

    i've so been meaning to make a wooden backdrop thing using Shawnda's AWESOME instructions…but I've been so lazy.  Oy.  Yours looks amazing!And this is basically a genius meal.  Once I glean enough patience to peel a whole butternut squash…I'm so on this.  Bet it would be great with spaghetti squash also!

  10. 10

    Kim-Cook It Allergy Free — September 3, 2011 @ 2:35 am Reply

    Cara, this makes me crave fall and cooler weather! I really love this recipe. I have not used butternut squash as noodles yet. I think it will be a must-try for us! =)

  11. 11

    janet @ the taste space — September 3, 2011 @ 2:56 am Reply

    Looks great, Cara! Gosh is it fall already with the squash recipes already? 😛

  12. 12

    Brannyboilsover — September 3, 2011 @ 10:43 am Reply

    This meal looks wonderful.

  13. 13

    Genevieve — September 3, 2011 @ 3:39 pm Reply

    This sounds amazing, it has so many of my favourite ingredients! I've tried making noodles out of summer squash, and I've been looking forward to trying it with butternut squash. Now I have the perfect recipe to try it with!

  14. 14

    beantownbaker — September 4, 2011 @ 3:09 am Reply

    I totally noticed the wood the second I saw the first pic. Nice work!

  15. 15

    Karen from DDP — September 4, 2011 @ 11:49 pm Reply

    Squash recipes are pulling the fall season and I am loving it! Lovely photos btw. 🙂

  16. 16

    Emily — September 5, 2011 @ 2:31 pm Reply

    YUM! Love your photos 🙂

  17. 17

    Barbara Williams — September 5, 2011 @ 11:17 pm Reply

    Loving the fall recipes I've been seeing. You did a super job with this dish and your photos are marvelous!

  18. 18

    That Girl — September 6, 2011 @ 9:39 pm Reply

    Love your wood!

  19. 19

    Elina (Healthy and Sane) — September 7, 2011 @ 2:42 pm Reply

    I noticed the board right away! Us food bloggers think alike ;)Looks gorgeous!

  20. 20

    Shannon — September 7, 2011 @ 5:16 pm Reply

    yes please, i'll have a mighty big bowl 🙂

  21. 21

    Caitlin — September 8, 2011 @ 2:09 am Reply

    what a perfect recipe for the beginning of fall.  i am totally making this!  yum x a million!

  22. 22

    Julia Mestas — September 8, 2011 @ 5:47 pm Reply

    The cool kids club.  That cracks me up b/c I'm still not a part of it.  Once I join it, that's when you know it's not the cool kids club anymore 😉  This salad, or noodles, or whatever it technically is looks INCREDIBLE.  Soooooo something I'd devour in a second!

  23. 23

    Laurel — September 8, 2011 @ 10:55 pm Reply

    Hmm… I wonder if my Spiralizer would work on that butternut squash? I suppose I'd have to cut it to size and if I were going to do that I might as well just cut long thin slices. I am SO lazy! Oh and the peanut sauce looks really yummy too.

  24. 24

    Margaret Lister — September 11, 2011 @ 7:19 pm Reply

    This looks great!! How long did it take you to peel the squash?

  25. 25

    Cara — September 11, 2011 @ 7:22 pm Reply

    Thank you! I can't remember exactly. Maybe 10 minutes? It really wasn't bad at all.

  26. 26

    Deb — August 20, 2012 @ 6:13 pm Reply

    Oh my goodness, I have been sitting here for 40 mins listening to my husband honour this dinner. He thinks I am amazing!!! So I owe ya one! Totally delish.. even tho I could not find chili-garlic paste. Still worked. You rock! Thanks so much, Deb

    • 26.1

      Cara — August 20, 2012 @ 8:52 pm

      Thank YOU! These words made my day 🙂 So glad you (and your husband) liked it so much!

  27. Pingback: Baking With Butternut | Community Agriculture Club at NYU

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