Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta. Quick and delicious butternut squash stir-fry with garlic, ginger, and mustard seeds makes a pretty and easy side dish. Butternut squash is the queen bee of winter squash. Why does everyone love it so?
Tender slices of winter squash, bell peppers, and onion, seasoned with ginger, garlic, and sesame oil, make for a hearty winter vegan dinner recipe.
This Thai-spiced butternut squash soup is one of my go-to dishes during the winter and fall months.
What makes this butternut squash soup different from others is that the soup uses a lot of Asian To make the soup into a fuller meal, add chickpeas or pan-fried tofu for protein.
You can cook Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta using 11 ingredients and 3 steps. Here is how you cook it.
Ingredients of Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta
- Prepare 1 pack of butternut squash zoodles.
- You need 1 bag of M&S' southern thai stir fry sauce (or any spicy coconut creamy sauce).
- It's 100 g of cherry tomatoes.
- Prepare 100 g of tenderstem broccoli.
- You need 50 g of feta cheese (I used the reduced fat one).
- Prepare 1 handful of almond flakes (optional).
- You need 1 of garlic clove.
- Prepare of Oregano.
- You need of Dried chilli (optional).
- Prepare of Salt.
- Prepare of Pepper.
This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry! Spicy Butternut Squash Soup Recipe - Easy & Tasty Winter Recipes by Warren Nash. A simple Thai butternut squash curry recipe for you to cook a great meal for family or friends. In a deep frying pan, heat the curry paste and coconut cream together over a low heat Pour in the milk, stir well, and bring to a simmer.
Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta instructions
- Preheat the over at 220C. Place the broccoli on a over tray on a sheet of baking paper. Rub with a splash of olive oil, add salt and peper to taste and roast in the oven for 10 min or until brown and crispy..
- Warm up a wok or large pan with a dash of olive oil, over medium heat. Add the garlic and let it fry until it starts to turn brown - then remove. Cut the tomatoes in half, sprinkle with oregano and chilli and let cook for 3-5 mins. In the meantime, pierce the zoodles bag and steam in the microwave for 2min 30sec..
- Add the sauce to the pan and stir well. Let it warm up for about 1 min, then add the zoodles and the broccoli. Mix well for 1-2 min, then place on a plate(s). Add cubes of feta on top and sprinkle with almond flakes. Serve straight away!.
Add the spring onions and butternut squash and cook for. Butternut squash is medium to large in size and has a bell-like shape with a long neck attached to a bulbous end. The smooth skin is very thin, light Butternut squash, botanically classified as Cucurbita moschata, is a winter squash that grows on a trailing vine and is a member of the Cucurbitaceae. One Pot Spicy Thai Zoodles are the perfect healthy meal! Thai butternut squash curry also known as Fug-Tong-Gaeng-Dang is fresh tasting, easy to cook mid-week So satisfying and flavorful, your heart would want more on a cold Fall day.
