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Butternut Squash And Noodles With Coconut, Lime And Cilantro Sauce

Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 tablespoon olive oil

1 1/2 cups chopped onions

2 pounds butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces (about 4 1/2 cups)

1 cup canned vegetable broth

1 1/2 tablespoons minced seeded jalapeƱo chili

1 tablespoon minced garlic

1 cup canned light unsweetened coconut milk*

2 tablespoons fresh lime juice

1 teaspoon Thai red curry paste*

12 ounces dried futonaga udon noodles (oriental-style spaghetti)* or linguine

1/2 cup chopped fresh cilantro

*Available at Asian markets and in the Asian foods section of some supermarkets.

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