I picked up a small Delicata squash at the market last week and intended on using it in a salad. But then a curry craving kicked in and I knew that squash would be perfect! To get the rich taste of Autumn into this dish, I roasted the squash with carrots before making the puree sauce.
Rather that using regular pasta noodles, I pulled out my Veggetti and made noodles out of zucchini and yellow squash. It’s such a simple thing to do to keep the calories and carbs at bay, and is much faster than cooking pasta.
Instead of using canned coconut milk to make the curry sauce (which is delicious but has an insane amount of calories), I soaked raw cashew nuts and whipped them into a sweet and smooth cream with the help of almond milk.
Although this dish looks and tastes decadent – like there’s no way it could be on a weight-loss program – it’s loaded with nutrients, anti-oxidants, and a whole bunch of goodies your body just loves. So feel free to indulge!
Ingredients (serves 4)
1 small Delicata squash (halved, seeds removed and cut into 1-inch thick slices – leave skin on)
4 medium carrots (sliced)
1/2 cup raw cashews
2 zucchini (cut into noodles with a Veggetti, spiralizer, or julienned)
2 yellow squash (cut into noodles with a Veggetti, spiralizer, or julienned)
2 – 3 tablespoons curry powder
1 – 2 cups almond milk
1/2 – 1 teaspoon salt (optional)
Directions
- Preheat the oven to 400 degrees.
- Place raw cashews in 1 cup of water and allow to soak while squash and carrots are roasting.
- Line a baking sheet with parchment paper and place the Delicata squash slices and carrots on top. Dust with a light layer of cooking spray. Cook for 40 – 45 minutes until vegetables are fork tender. Turn squash slices over after 20 minutes.
- Place soaked cashews in a high-speed blender or food processor with 1 cup water and blend until completely smooth.
- Place roasted vegetables, cashew cream and 2 tablespoons of curry powder in blender or food processor with 1 cup almond milk and blend. Taste for curry and add more if desired. The vegetable noodles with dilute the curry flavor somewhat.
- Add more almond milk, a little at a time, until mixture is the consistency of an Alfredo sauce. Adjust taste with salt, if desired.
- Using a Veggetti, spiralizer or julienne peeler, make noodles out of zucchini and yellow squash. Cut noodles to manageable size.
- Place vegetable puree and noodles into a large sauce pan and mix until noodles are covered with sauce. Turn heat on high and keep stirring until noodles are completely warmed through. Don’t cook until they are soggy.
- Serve hot immediately.
Anonymous says
Amy says
Thanks for stopping by!