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Butternut Squash And Coconut Curry

39 faves
Nutrition per serving    (USDA % daily values)
CAL
347
FAT
35%
CHOL
0%
SOD
11%

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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 (this dish also goes beautifully with jasmine rice in place of noodles)

1/2 cup chopped fresh cilantro

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