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

To Make the Raw Version:

1. A day ahead, slice grape tomatoes in-half dry in dehydrator or on parchment lined baking sheet in oven set to warm with door ajar. Or use packaged sun-dried tomatoes, chopped into small pieces.
2. Peel butternut squash, use spiral slicer to make “noodles”, soak in filtered water and salt while you chop all fresh vegetables and prepare garnish.
3. In inverted blender cup or small food processor bowl, mix coconut curry ingredients until thick and creamy.
4. Drain squash “noodles”, arrange in pasta bowl, top with sun-dried tomatoes, chopped vegetables, and garnish.
5. Serve with sauce on the side OR mix sauce with “noodles” before topping or mix everything together before serving.

To Make the Cooked Version:

1. Submerge “noodles” in boiling water, cover, and let stand for 3-5 minutes, or warm some oil in a heavy skillet or Wok and sauté lightly, or use raw.
2. Steam or lightly sauté chopped vegetables.
3. Top “noodles” with vegetables, sun-dried tomatoes, and garnish.
4. Serve sauce on side. Or mix sauce with “noodles” then top with chopped vegetables, sun-dried tomatoes, and garnish. Or mix the sauce with “noodles”, chopped vegetables, and sun-dried tomatoes, then top with garnish.

To Make the Sun-dried Tomatoes from the Oven:

1. Wash and dry ripe, organic grape, cocktail, or cherry tomatoes. Slice each tomato in half and place in a single layer on a parchment-lined baking sheet. Place tomatoes on the middle rack of an oven set to warm, leaving the door ajar. Drying will take hours, depending on how large the tomatoes are and how humid the air is.
2. Use immediately. If storing make sure all moisture is removed, to prevent mold and keep in an airtight jar in the refrigerator. NOTE: tomatoes can more easily be dried in a dehydrator, following manufactures instructions.