Butternut Coconut Noodles with Greens & Herbs

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

subheading: SMOKY COCONUT CRUNCH:

2 cups large flake/chips, dried unsweetened coconut

1 tablespoon avocado oil

1 ½ tablespoons maple syrup

½ tablespoon Tamari

1 teaspoon smoked paprika

1 teaspoon salt

2 to 3 drops liquid smoke

ground black pepper, to taste

subheading: 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 to 4 green onions, sliced (plus extra for garnish)

chili crisp, for serving (optional)

subheading: Equipment:

Blender

subheading: 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.

Directions at thefirstmess.com

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