Kabocha Squash Curried Noodles and Brussel’s Sprouts

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.

Kabocha squash curry with noodles and Brussel's sprouts in a large cast iron skillet next to a lime and pomegranate.

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
A bowl of kabocha squash curry with noodles and Brussel's sprouts with chopsticks and a pomegranate in the background.

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.

Kabocha squash curry with noodles and Brussel's sprouts in a large cast iron skillet next to a lime and pomegranate.

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!

Close up of kabocha squash curry with noodles and Brussel's sprouts in a large cast iron skillet.

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)

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Kabocha Squash Curried Noodles and Brussel’s Sprouts

Prep Time5 mins
Cook Time30 mins
Roasting Time30 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Indian, Vegan
Keyword: basil, brussels sprouts, curry, delicious, kabocha squash, noodles, peanut butter, plant-based, pomegranate, roasted brussels sprouts, roasted squash, simple, wholesome

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.
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Vegan Chocolate PB Cup Cookies

Highly addictive and dangerously delicious these vegan chocolate pb cup cookies are going to be a show stopper to any event you bring them to this holiday season.

Close up of a batch of chocolate peanut butter cup cookies.

These cookies have been a hit around here for years. I’ve have tons of people ask me for the recipe so I figured it was time to share. Hope that you and yours will find them just as delightful as we do.

Why you’ll love them

This cookies are loaded with all the best things imaginable. It’s like everything you could ever want for dessert rolled up into one cookie.

  • Soft
  • Moist
  • Chocolate-y
  • and finally…Peanut butter. Need I say more?
Close up of a batch of chocolate peanut butter cup cookies.

Chocolate Peanut Butter Cookie

These are really very simple to make. Preheat your oven to 350*F, grab a stand mixer (or a large bowl and a hand mixer), and some good quality cookie sheets and let’s do this thing.

Begin by making flax eggs. In a small bowl, whisk 2 tbsp flaxseed meal and 5 tbsp of water. Set aside and allow to thicken. In the meantime, in the bowl of your stand mixer cream the softened, room-temperature vegan butter with the sugar, brown sugar, peanut butter, and chocolate coconut peanut butter. Next, in a medium sized bowl, whisk together the flour, baking soda, and salt.

Once the flax egg has set, add it and the vanilla to the butter/sugar mixture. Mix until just combined. Finally, add flour mixture 1/3 at a time to the stand mixer. Mix the dough until the flour is just combined stopping to scrape down the sides as needed. Do not over-mix.

Add the mini semi-sweet chocolate chips and dark chocolate crispy gems. Gently stir them in using a rubber spatula or a wooden spoon. Roll the dough into balls about 2 tablespoon big. Place them on an uncreased cookie sheet about 2 inches apart.

Bake the cookies for 10 minutes. While the cookies are in the oven, roughly chop the mini dark chocolate peanut butter cups. When the cookies are finished baking, they will still be slightly soft in the middle. That’s fine. Remove them from the oven and top with some of the chopped peanut butter cups. Allow the cookies to rest on the cookie sheet for an additional 5 minutes before transferring to wire cooling rack.

Close up of a batch of chocolate peanut butter cup cookies.

Variations

If for some reason you cannot find the ingredients just check below for my suggested substitutions. Remember, these are practically a dump cookie so you can get creative, use what you have, and make substitutions to accommodate dietary needs.

  • Chocolate coconut peanut butter spread- You can either make your own chocolate peanut butter from 1 cup of raw peanuts and 1/4c cocoa powder or you can use regular peanut butter instead.
  • Dark chocolate crispy gems- Substitute an additional 1 cup of mini semi-sweet chocolate chips.
  • Mini-dark chocolate peanut butter cups- You can

I hope that you enjoy making, eating, and sharing these delectable vegan chocolate pb cup cookies.

Close up of a batch of chocolate peanut butter cup cookies on a cookie sheet.

Ingredient Health Benefits

Chocolate- magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)

Flax- Omega-3 fats, soluble and insoluble fiber

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Vegan Chocolate PB Cup Cookies

Highly addictive and dangerously delicious these vegan chocolate pb cup cookies are going to be a show stopper to any event you bring them to this holiday season.
Course: Dessert
Cuisine: Vegan
Keyword: holiday baking, peanut butter, vegan candy coated chocolates
Servings: 48 cookies
Author: Erin

Ingredients

  • 2 tbsp flaxseed meal (5 tbsp water to combine)
  • ¾ cup vegan butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • cup chocolate peanut butter*
  • cup creamy peanut butter
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • cups flour
  • 1 cup vegan mini chocolate chips**
  • 1 cup vegan candy coated chocolates***
  • 1, 8oz bag vegan peanut butter cups****

Instructions

  • Preheat the oven to 350°F. Prepare the flax egg in a small bowl by whisking together the flaxseed meal with 5 tbsp water. Set aside for 10 minutes to thicken.
  • In the bowl of a stand mixer (or in a large bowl with a hand mixer) cream together softened vegan butter, sugar, brown sugar, chocolate peanut butter and peanut butter.
  • Add flax eggs and vanilla. Mix until just combined.
  • In a seperate bowl combine flour, baking soda, and salt. Whisk to combine then ⅓ at a time add to the wet ingredients stirring until just combined.
  • Fold in vegan chocolate chips and vegan candy covered chocolates.
  • Scoop a tbsp sized amount onto a cookie sheet and slightly flatten down. Make sure that cookies are about 2 inches apart to allow room for spreading during baking.
  • Bake for 10 minutes. While cookies are baking, roughly chop the vegan mini peanut butter cups.
  • Remove cookies from the oven and quickly top with chopped peanut butter cups. Let the cookies cool on the cookie sheet for 5 minutes before transfering to a cooling rack.

Notes

*I used this brand.
** I used this brand.
***I used this brand.
****I used this brand.
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Chunky Peanut Butter Granola

Chunky, salty, crunchy, and slightly sweet. Need I say more? Made in less than 30 minutes and with less than 10 simple ingredients this chunky peanut butter granola will become a breakfast and snacking staple in your home.

Close up of bowl filled with chunky peanut butter granola

Ryan came home this week after being gone for 6 months so I decided to make him a welcome home present. He absolutely LOVES this chunky peanut butter granola and I absolutely LOVE how easy it is to prepare.

Made with pantry staple ingredients this quick and easy granola recipe is sure to be gone faster than it will take you to make. Don’t worry, the recipe is easy enough to double. Or triple…

Peanut Butter Granola Variations

One thing I love about this granola is its versatility. Allergic to peanuts? Easily substitute the peanuts and peanut butter for a different nut and nut butter. There’s a wide variety of nut butters available now (my newest obsession is cashew butter).

Or if all nuts are a no go for you, try seeds. Sunflower seed butter and tahini (sesame seed butter) are great options for those of you who are nut free. You could even leave out the whole nuts or seeds and substitute with an additional 1/2 cup of oats.

Just as a side note: No matter what type of nut or seed butter you use, aim for one that has little to no other ingredients besides the nut or seed being creamed. Added salt, sugar and oils can affect the flavor and texture of you finished granola.

Another tip is to be sure that when you press the prepared granola onto the baking sheet there are no “holes” in the granola. You want a uniform thickness and evenly spread granola. This will ensure that, once cooked and broken apart, the granola is evenly cooked and super chunky. I don’t know about you, but chunky granola is the best in my opinion!

Close up of peanut crumbles from chunky peanut butter granola recipe

Ingredient Health Benefits

Cinnamon: source of manganese, iron, calcium, and fiber

Oats: Vitamins A & B; calcium, magnesium, potassium, selenium, copper, zinc, iron, manganese; soluble and insoluble fiber; phytochemicals

Peanuts: high in antioxidants (especially when roasted)

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Chunky Peanut Butter Granola

Chunky, salty, crunchy, and slightly sweet. Need I say more? Made in 30 minutes and from less than 10 simple ingredients this chunky peanut butter granola will become a breakfast and snacking staple in your home.
Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Course: Breakfast
Cuisine: Gluten-Free, Refined Sugar-free, Vegan
Keyword: chia seeds, easy, granola, peanut butter, peanuts, simple
Servings: 3 cups
Author: Erin

Ingredients

Dry Ingredients

  • cups rolled oats
  • ½ cup shelled, roasted, unsalted peanuts
  • 2 tbsp chia seeds
  • 1 tsp cinnamon
  • ¼ tsp salt

Wet Ingredients

  • ½ cup unsalted peanut butter
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • 1 tsp vanilla

Instructions

  • Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
  • In a large bowl, combine dry ingredients.
  • In a small bowl, combine wet ingredients.
  • Pour wet ingredients over dry ingredients and stir well to incorporate.
  • Evenly press granola onto parchment paper. About ¼ of an inch thick.
  • Bake for 20-25 mintues until fregrant and browned but not burned. Do not stir granola or shake the pan!
  • Once completely cool break granola into chunks.
  • Store in an airtight container at room temperature.

Notes

Recipe adapted from Erin Lives Whole 
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