This week’s blogger secret ingredient (hosted over at eating bender) is my favorite – butternut squash! I saw that Gina’s recipe for peanut noodles had coconut milk (and I had an open can in my fridge), so that’s what gave me the idea for this dish. I used some other favorites as well – shirataki noodles and almond butter.
Butternut Squash “Pad Thai”
- 1.5 cups chopped butternut squash – about half of a small squash
- 2 teaspoons sesame oil
- 2 teaspoons oregano
- 18 ounces shirataki noodles (probably equivalent to 4-5 servings of pasta)
- dash of salt
- 1.5 cups light coconut milk
- 1/2 cup water
- 1 tablespoon soy sauce
- 1/2 teaspoon each: chili powder, garlic powder, cinnamon, cumin, and Asian 5-spice powder (you can switch these up however you like, or use your own mixture)
- 2 tablespoons almond butter (or peanut butter) – I used a mix of the two, but mostly almond butter
- large handful of fresh basil leaves, roughly chopped
- 1 shredded carrot
- 1 cup fresh bean sprouts
- Prep the butternut squash – I chopped mine in half and microwaved the half I was going to use for 1 minute. This makes it much easier to peel and chop. Refrigerate the other half.
- Heat the sesame oil over medium-high heat. Add the butternut squash and saute over medium heat for about 15 minutes. After 10 minutes, add the oregano.
- Boil the drained shirataki noodles in salted water for 10 minutes. Then drain. Make the sauce while these are cooking.
- Making the sauce: heat the coconut oil, water, and soy sauce over medium heat in a saucepan. Add the spices and nut butter; whisk until the sauce is smooth and the nut butter has dissolved. For a thicker sauce, just cook it until it reaches your desired consistency.
- Mix everything together in a large bowl; add the fresh basil, raw carrot, and bean sprouts.
- Serve – Bobby had his with rice, I had mine plain. Feel free to add more carrots or bean sprouts as desired.
Here are other posts I’ve written about the lovely Mr. Butternut: