Penang Noodle Squash Bowl
This recipe is a fun way to use seasonal autumnal squashes - great for adults and kids alike! Super filling and packs a nutritional punch. You can really play around with this and make it your own - I’ve given you some options here. You could also make a big batch of the curry sauce and add leftover squash to it for meals later in the week.
Makes 2 Large Servings
Garnishes ideas (optional, but the more the merrier!):
Ingredients:
1 spring onion, sliced thinly
Fried shallots
Crushed roasted salted peanuts / cashew nuts (preferably homemade, without inflammatory seed oils)
1 finger of wild ginger (lesser galangal), thinly sliced using a peeler
1 tablespoon of toasted white and/or black sesame seeds
Fresh coriander
A drizzle of good quality toasted sesame oil
Wedges of fresh lime
2 round small/medium squashes. Choose ones that have a flat-ish bottom so they’ll stay upright when you put them in the oven. You could also use the bulb end of a butternut squash
1 400ml tin of coconut milk
1 tablespoon of Thai curry paste - I used Penang but you could also use Massaman or Red. Go for the Thai brand Mae Ploy - much tastier than supermarket varieties and better quality ingredients
1 inch of fresh ginger, peeled and grated
1 large garlic clove, peeled and crushed
(Optional) 1 teaspoon coriander seeds
(Optional) 1/2 teaspoon ground cumin
1 red pepper, seeded and sliced thinly
50g noodles (I used buckwheat)
1 stick lemongrass, bashed open with a rolling pin
4 kaffir lime leaves
1 teaspoon palm sugar / coconut sugar
1 tablespoon coconut oil
1 teaspoon fish sauce (vegans can double up tamari / soy sauce instead)
1 teaspoon tamari / soy sauce
Method:
Pre-heat the oven to 180 degrees C
Slice a couple of cms off the top of your squash (careful with the knife here - it’s very tough!)
Scoop out all the seeds and set to one side
Season with a bit of salt and pepper and then place on a tray lined with baking parchment and place in the oven. Put the squash lids in there to roast too, but not on top of the base
Depending on the size of the squash, the squash may need anywhere from 45 minutes to 1hr 30 mins to cook
Whilst the squash is in the oven, get started on the curry. Heat the coconut oil in a medium-sized saucepan and add the curry paste, garlic, ginger, lime leaves and lemongrass. Also add the coriander seed and cumin (if using). Stir until fragrant
Add in the tin of coconut milk. Mix everything together and let the flavours infuse for about 10 minutes. Add the red pepper, fish sauce, tamari and sugar for the final 2 minutes
Ladle the curry into the squash bowls when there’s about 25 minutes left of cooking time
Then, prepare the noodles as per pack instructions
Add the noodles to the squash for the final 5 minutes of cooking. Before adding in the noodles, scoop out any lemongrass / lime leaves and discard. Pop the lids on the squash for the final 5 minutes
Remove from the oven, remove the lid, garnish, serve and enjoy!
Sustainable Tip #1: You may have some squash leftover. Don’t throw it away! Chop it up and turn it into another curry or use in an omelette/frittata/salad for breakfast / lunch later in the week.
Sustainable Tip #2: Keep the seeds from the squash (note: this won’t work if you’re using spaghetti squash). Wash thoroughly, discarding any of the fibrous flesh. Then dry the seeds as much as possible in a clean kitchen towel. Once dry, season the seeds with olive oil, salt, pepper and any spice you’d like to try (e.g. paprika, garlic powder, onion powder). Then roast in the oven at 180 degrees C for 10-15 minutes, tossing every 5 minutes. Once they’re a golden brown colour, take them out - they’re ready! Allow to cool and then serve.
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