Butternut Squash Sauce and Roasted Veggies
User Reviews
5
Butternut Squash Sauce and Roasted Veggies
Description
Butternut Squash Sauce and Roasted Veggies combines steamed butternut squash and carrots pureed with coconut milk and turmeric to create a creamy, yellow-hued sauce with mild warmth and seasoning. Separately, diced onion and garlic are sautéed in olive oil, then frozen broccoli is added with soy sauce and sugar to develop a flavorful vegetable component. Cooked rice noodles are stirred into the pan along with the squash sauce, allowing the noodles to be coated evenly.
The texture features tender noodles enveloped in a silky sauce with noticeable vegetal bites from the broccoli and softened aromatic vegetables. Turmeric imparts an earthy aroma and vibrant color while soy sauce and sugar balance savory and sweet in the vegetable mix.
The dish works well as a comforting vegetarian meal with moderate seasoning. It can be served as a main course or side.
Tips include adjusting the sauce thickness by adding vegetable broth if a thinner consistency is preferred. Reserving pasta cooking water can help the sauce adhere better to the noodles. Choosing ripe butternut squash ensures sweetness and flavor in the sauce.
Ingredients
- 1 package rice noodles
- ½ butternut squash cut into ½ inch cubes, small
- 2 carrot sliced
- 1 cup coconut milk full-fat
- 1 teaspoon Turmeric
- ½ teaspoon salt
- black pepper pinch
- 1 tablespoon olive oil
- 1 small red onion diced
- 1 garlic minced, clove
- 2 cups broccoli frozen, chopped
- 1 teaspoon soy sauce
- 1 teaspoon granulated sugar
Instructions
- Boil water and cook rice noodles according to package instructions.
- Steam butternut squash and carrots until tender, about 10 minutes.
- Place tender butternut squash, carrots, coconut milk, turmeric, salt, and pepper in a blender and blend until smooth and creamy.
- In a large pan over medium-high heat, heat oil and saute onion and garlic until onions are tender and translucent. Add frozen broccoli and cook for 2 to 3 minutes.
- Add soy sauce and sugar and cook for about 7 minutes.
- Add cooked noodles and creamy butternut squash to the pan and stir until well-combined.
Notes
- To thin the sauce, gradually add vegetable broth until desired consistency is reached.
- Reserve some cooking water from the noodles to help the sauce bind when mixing.
- Select ripe butternut squash, identified by beige color without green patches and a heavy feel, for better sweetness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 93g | 31% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 701mg | 29% |
| Potassium | 1029mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 20460IU | 409% |
| Vitamin C | 87mg | 97% |
| Calcium | 141mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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