This kabocha squash curried noodles and Brussel’s sprouts is loaded with flavors and nutrients. A creamy sauce, crispy vegetables, and tender noodles make this a deliciously satisfying dinner option. Ready in an hour and using fewer than 15 ingredients, this meal is the perfect way to use up the end-of-season squash.
Why you’ll love it
This meal may take just a bit of time but it really is worth the work. This dish is:
- Simple
- Flavorful
- Nutritious
- Delicious
- Creamy
- Sweet
- Satisfying
Roasted Kabocha Squash and Brussel’s Sprouts
This meal really is very simple to prepare. The hardest part is probably prepping the kabocha squash. Begin by preheating your oven to 425*F. Line a rimmed baking sheet with parchment paper. Gently scrub the squash and dry it thoroughly. Carefully cut the squash in half and remove the seeds. Side note: kabocha squash seeds make THE BEST roasted squash seeds (check out my recipe for them here).
I like to leave the skin on the squash. It’s loaded with fiber and, when roasted, adds a nice crispy crunchy texture to the curry. Cube the squash and lay it out in an even layer on the prepared baking sheet. Roast for 15 minutes.
Remove the squash from the oven and add the shaved Brussel’s sprouts. Roast for an additional 15 minutes stirring half way to prevent burning. When finished, remove from the oven and set aside. Resist the urge to taste test the squash. Ok, you can try it. I’ll admit, even I don’t have that kind of self-control.
Curry Sauce
While the squash and sprouts are roasting prepare the curry sauce. In a large cast iron skillet, add the red curry paste, coconut milk, vegetable broth, coconut aminos, creamy peanut butter, cinnamon, freshly grated ginger, and juice of a lime. Stir to combine and bring to a simmer. Allow to simmer for 30-40 minutes until the sauce is fragrant and it has thickened slightly.
While the sauce is simmering, prepare the noodles according to package directions. When finished drain and add to the sauce, along with the kabocha squash and Brussel’s sprouts. Stir to combine. Serve warm topped with basil and pomegranate arils and a side of vegan naan.
I really hope that you give this kabocha squash curried noodles and Brussel’s sprouts a try. When you do, be sure to let me know what you think down in the comments section. Enjoy friends!
Ingredient Health Benefits
Basil- phytochemicals, volatile oils (antibacterial properties)
Cinnamon- manganese, iron, calcium, and fiber
Ginger- antioxidants
Lime- antioxidant phytochemicals
Peanuts- antioxidants, polyphenols, beta-sitosterol (anti-cancer properties), resveratrol
Pomegrante- vitamin C, polyphenols (prevention of heart disease & cancer)
you might also enjoy
Kabocha Squash Curried Noodles and Brussel’s Sprouts
Ingredients
Roasted Kabocha Squash and Brussel's Sprouts
- 1 kabocha squash, de-seeded, cubed about 4 cups
- 10 oz Brussel's sprouts, shaved about 2 cups
Curry Sauce with Noodles
- 2-3 tbsp Thai red curry paste ensure that it's vegan
- 2, 14oz cans coconut milk
- 1 cup vegetable broth
- 1 tbsp coconut aminos
- 1 tbsp creamy peanut butter
- 1 tsp cinnamon
- 1 inch fresh ginger, grated
- 1 lime, juiced
- 16 oz wide, vegan noodles gluten-free if necessary
- fresh basil, sliced for serving
- pomegranate arils for serving
Instructions
Roasted Kabocha Squash and Brussel's Sprouts
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Place cubed kabocha squash on baking sheet in a single layer. Bake for 15 minutes then remove from the oven and stir. Add shaved Brussel's sprouts and bake for additional 15 minutes stirring half way through. When finished, remove from the oven and set aside.
Curry Sauce
- In a large cast iron skillet, place thia curry paste, coconut milk, vegetable broth, coconot aminos, peanut butter, cinnamon, ginger, and lime juice. Stir to combine and turn on stove to medium-high heat. Bring to a simmer and stir occasionally to prevent a film from forming on the top. Allow to simmer for 30-40 minutes. The sauce will still be slightly runny and that's ok.
- Bring a large pot of water to a boil. Add noodles and cook following package directions. Drain the noodles and add to the curry sauce along with the roasted kabocha squash and Brussel's sprouts. Toss to coat.
- Serve warm topped with sliced basil, pomegranate arils, and vegan naan.
