Monday’s are tough enough for most of us, then we get pummelled with a windy and wicked snow storm just to top it all off here in Calgary… just great, especially after enjoying the stunning Fall we were having! My mission on this mission Monday, to fill your bellies with a dish that will make you forget about all the swirling snow and high velocity arctic winds out there and bring you to your happy place. With all the gorgeous squash hitting the markets and my body craving comforting Winter spices, what better to make than an easy, flavour layered and most definitely satisfying, Curried Shrimp Squash Noodle Bowl!
I actually think I could eat anything with curry in it, truly, I love curry and how you can mix it with so many different flavors, textures and how in such a short amount of time you can create a dish that tastes like it has been simmering all day long. Now squash + curry = WHOAH, delicious! I undisputedly decided to go with two types of squash in my Curried Shrimp Squash Noodle Bowl, because I adore pumpkin and butternut wholeheartedly and didn’t want to hurt anyone’s feelings here… The pumpkin puree and fresh tomato thickens the sauce and creates a perfect base that gets infused by the curry, the sweet butternut squash I made into orange golden spiraled noodles, now if you don’t have a spiralizer, don’t fret, you can make little butternut squash chunks instead and it’s just as tasty! Then I threw in some vital spices and flavors that are all just meant to be 🙂
Butternut squash comes alive when it is roasted, so while I was whipping up the curry sauce, I threw the butternut in the oven to roast away and you will add it back into your curry after, it is exceptional with the roasted squash, especially in noodle style! I have roasted butternut squash probably 4 times a week, I can’t get enough of it. Squash are also so pretty to look at, just throw them in the middle of your table on a platter when you’re not using them yet, you have yourself a decorative table piece just like that! Who needs HomeSense…
Back to the star of this post, my Curried Shrimp Squash Noodle Bowl is truly a heart filling, curl up and slurp away on those noodles kinda bowl. I don’t even care if I have curry pumpkin sauce plastered on my face while eating it, means it is delicious AF, am I right? FYI, no, I was not the kid with mustard/sauce on my face in elementary, I don’t think! I was also contemplating making this bowl with some yummy tofu but I came across some gorgeous fresh wild pink shrimp and couldn’t pass them up, so in they went! Alright, let’s get to the good stuff then, what do you need and how shall you make this bowl of goodness to punt your Monday blues away!
Your Grocery List:
1 small butternut squash – peeled & spiraled into noodles, or cut into small chunks
1 tsp garlic powder
2 tsp olive oil
1/2 large yellow onion – sliced
2 cloves garlic – crushed
1 tsp fresh ginger – grated
1 tsp yellow curry (I use medium curry)
1 1/2 tsp lime juice
1/4 tsp salt
Fresh ground black pepper to taste
Pinch of cayenne
2 large Roma tomatoes – diced
1 cup vegetable/chicken broth
3/4 cup pumpkin puree
1/2 cup lite coconut milk
8-10 raw shrimp, peeled
2 tbsp fresh basil – chopped
1 tbsp roasted cashews – crumbled
Your choice of noodle – I use thick rice noodles so yummy!
Heat oven to 400 degrees Fahrenheit and line a cookie sheet with parchment paper.
Add your butternut squash noodles/chunks to the tray and drizzle with a little bit of your preferred oil and sprinkle with salt, pepper and garlic powder, put in the oven for 20 minutes, flipping half way.
Heat 1 tsp olive/coconut oil in a sauté pan over medium heat.
Add your onions, garlic, ginger, lime juice, curry, salt, pepper and cayenne, allow to cook down until onions begin to soften and your spices are fragrant, about 8 minutes.
Add your chopped tomatoes, stock, coconut milk and pumpkin puree, stir well and allow to simmer for another 8 minutes.
Add your shrimp into the sauce and cover with a lid, allow them to cook for 5 minutes or so until opaque, pink and cooked through.
Start making your rice noodles as per package.
Your butternut should be done roasting, take out of the oven and add them to your curry with the 2 tbsp of basil.
Mix well, once noodles are done, toss them into your curry sauce until well coated then transfer to your fav bowl.
Top off your Curried Shrimp Squash Noodle Bowl with your crumbled cashews and extra basil, devour!
There you have it, dinner in under 30 minutes! A stunning bowl of Curried Squash Shrimp Noodles that is packed with nutrients, vitamins, fibre and flavors upon flavors of yumminess! The sweet butternut breaks through the spicy curry, fresh hues of basil, crunchy cashews all on top of hearty and yummy rice noodles, hope you all enjoy and now you can use up that squash you bought, it’s no longer a table piece 🙂 Let me know how you love the recipe, tag me in your pictures on Facebook or Instagram @APinchofNurse! Stay safe & warm XOXO.