Raw Curried Squash Vegetable Noodles on Spinach and Contest Winners!
We have our contest winners! Emails have been sent out. Rebecca, Shelley and Kerry, congratulations!
Winter brings challenges when it comes to raw food, unless you are living in Costa Rica! We crave warmer food, more substantial food. As you know, I don’t have a problem with adding some cooked food. It is my opinion that it should be plant based, whole food. Sometimes adding a good soup, or other cooked food can keep you from over eating some of the raw food that isn’t so good for you in large quantities. Like nuts and coconut oil.
You can also have raw dishes that are heartier. This recipe for Curried Squash Vegetable Noodles on Spinach fits that profile. Raw squash noodles are delicious and well paired with the curry sauce. And when you put it on your bed of spinach, the veggie quantity goes up significantly. It is a great mid-winter recipe.
If you are looking for more transitional foods, we have a wonderful e-book called, Rawmazing Transitional Foods. The beauty of this book is that every recipe includes a raw component. Best of both worlds! You can find it here: Rawmazing Transitional Foods.
Curried Squash Noodles on Spinach
Serves 4
Curry Sauce
- 1 cup cashews, soaked until soft, drained and rinsed
- 2 tablespoons chopped shallot
- 3 teaspoons sweet curry powder
- 1/2 cup coconut water (can substitute with plain water)
- 1 date
- Himalayan salt to taste
- Place all ingredients in high-speed blender and blend until smooth. Set aside.
Curried Squash
- 1 medium butternut squash, cut into noodles
- 1 scallion
- 1/2 cup currants
- 1/2 cup cashews, coarsely chopped
- Stir curry sauce, scallions, currants and cashews into squash noodles until noodles are well coated.
Spinach
- 6 cups spinach
- pinch himalayan salt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil (optional)
- Sprinkle spinach with salt, lemon juice and olive oil Crush spinach between your hands until it breaks down a bit.
- Form a bed for the squash noodles. Top with squash noodles.
Nutmeg Nanny wrote on February 18, 2015
What a fabulous looking dish. I love making noodles out of squash…yum!
Glory B wrote on February 18, 2015
I have both types of spiralizers (the Joyce Chen model as in the link provided in the post and this larger Paderno style – http://amzn.to/1znSnT3). I was thinking I would try this recipe with the larger spiralizer. If I do, after removing the skin of the butternut squash, how large should the pieces of squash be that I set in the spiralizer, and in what shape, in order to use it correctly and get the best squash noodles possible? Thanks!
Bridget wrote on February 18, 2015
Wait so the butternut is raw? I had no idea you could eat it raw though I guess it makes complete sense
Susan wrote on February 18, 2015
Hi, Bridget, You would be surprised at how good it is raw. We eat it in salads, and other dishes.
Dana wrote on February 18, 2015
I should have asked, how do you make noodles out of butternut squash? Thanks so much.
Sarah Jane wrote on February 18, 2015
Dana, the noodles are made with a spiralizer. I have one and they’re amazing for so many things. I make courgette, carrot, beetroot and sweet potato noodles using mine, serving with home-made, dairy free pesto…delicious! π
Dana wrote on February 19, 2015
Hi Sarah ~ You know my first thought was to use a spiralizer, but thought a butternut squash would be too large to use on one. I suppose, one would simply buy the smaller squashes (problem solved). π I actually have a spiralizer, which I LOVEβthe Perderno, but the only thing I’ve used on it is zucchini. Well, now, I can’t wait to try it on the butternut squash. Thanks!
Susan wrote on February 18, 2015
Hi, Dana, If you click on the links you can see a spiralizer and a mandoline. I have also included a link to see how to make the noodles with a mandoline. Cheers!
Dana wrote on February 19, 2015
And Susan ~ Thanks so much for the info. I can’t WAIT to make this. I have a feeling it will become a new staple dish for us. Yum. … Thanks so much for sharing! π
Dana wrote on February 18, 2015
This sounds like a winner! Yum! Will for sure make. Thank you. π
Jennifer wrote on February 18, 2015
1 medium butternut squash, cut into noodles
1 scallion
1/2 cup currants
1/2 cup cashews, coarsely chopped
I’m not sure if this part the cashews are to soak, too?
Susan wrote on February 18, 2015
Hi, Jennifer. No, it is separate. These are going in for flavor and crunch and shouldn’t be “wet” in the dish. Cheers!
Cora wrote on February 17, 2015
I never thought of making noodles out of squash…so different, I have to try it. What a great idea!
Peter wrote on February 17, 2015
This looks absolutely fabulous! I can’t wait to try it.
Joanna wrote on February 17, 2015
Sounds really good π