Coconut Curry Butternut Squash Noodles [Vegan, Gluten-Free] – One Green Planet

To Make the Uncooked Model:

1. A day forward, slice grape tomatoes in-half dry in dehydrator or on parchment lined baking sheet in oven set to heat with door ajar. Or use packaged sun-dried tomatoes, chopped into small items.
2. Peel butternut squash, use spiral slicer to make “noodles”, soak in filtered water and salt when you chop all recent greens and put together garnish.
3. In inverted blender cup or small meals processor bowl, combine coconut curry substances till thick and creamy.
4. Drain squash “noodles”, prepare in pasta bowl, high with sun-dried tomatoes, chopped greens, and garnish.
5. Serve with sauce on the aspect OR combine sauce with “noodles” earlier than topping or combine the whole lot collectively earlier than serving.

To Make the Cooked Model:

1. Submerge “noodles” in boiling water, cowl, and let stand for 3-5 minutes, or heat some oil in a heavy skillet or Wok and sauté flippantly, or use uncooked.
2. Steam or flippantly sauté chopped greens.
3. Prime “noodles” with greens, sun-dried tomatoes, and garnish.
4. Serve sauce on aspect. Or combine sauce with “noodles” then high with chopped greens, sun-dried tomatoes, and garnish. Or combine the sauce with “noodles”, chopped greens, and sun-dried tomatoes, then high with garnish.

To Make the Solar-dried Tomatoes from the Oven:

1. Wash and dry ripe, natural grape, cocktail, or cherry tomatoes. Slice every tomato in half and place in a single layer on a parchment-lined baking sheet. Place tomatoes on the center rack of an oven set to heat, leaving the door ajar. Drying will take hours, relying on how giant the tomatoes are and the way humid the air is.
2. Use instantly. If storing make sure that all moisture is eliminated, to forestall mildew and preserve in an hermetic jar within the fridge. NOTE: tomatoes can extra simply be dried in a dehydrator, following manufactures directions.