1cupfresh basil leaves, sliced(plus extra for garnish)
3-4green onions, sliced(plus extra for garnish)
chili crisp, for serving(optional)
Instructions
Make the smoky coconut crunch. Preheat the oven to 300°F and set out a large baking sheet.
Place the coconut flakes on the baking sheet. In a small bowl, whisk together the oil, maple syrup, tamari, smoked paprika, salt, liquid smoke, and pepper. Pour the mixture over the coconut on the baking sheet. Massage the oil and spice mixture into the coconut, trying to coat every piece as evenly as possible. Spread the coconut out into a single layer.
Slide the baking sheet into the oven. Bake for 23-25 minutes, lightly stirring the coconut up at the halfway point. The coconut should be deep brown and lightly crisp on the edges. It will crisp completely as it cools.
Start on the butternut coconut noodles. In an upright blender, combine the squash purée, vegetable stock, coconut milk, and Tamari. Blend on high until completely smooth. Set aside.
Heat a large, deep skillet (or braiser) over medium heat. Once the pan is hot, pour in the oil and swirl it around. Add the shallots and sauté until translucent and soft, about 5 minutes. Lower the heat if shallots are browning.
Add the garlic and ginger to the pan and sauté until fragrant, about 1 minute.
Add the turmeric, coriander, and chillies to the pan. Continue to stir and sauté until fragrant, another full minute.
Pour the puréed squash and coconut milk mixture into the pan, scraping out every last bit! Season the sauce with salt and pepper at this point, and add the lime juice. Give everything a stir and taste it. Adjust the seasoning here if need be. Turn the heat off.
Cook your noodles according to package directions and then drain them. Turn the heat back on under the butternut coconut sauce. To the sauce, add the baby spinach, basil, green onions, and drained noodles. Give everything a big stir with tongs until all is combined, steamy hot, and creamy-dreamy!
Top the butternut coconut noodles with the smoky coconut crunch, extra basil and green onions, and chili crisp if you like!
Equipment
Blender
Recipe Notes
The smoky coconut crunch is optional if you're looking for a slightly easier, less-fuss supper. I love the texture and flavor contrast, but the noodles are also delicious without it.
I used brown rice spaghetti here (which keeps things gluten-free) and it worked well. Whatever noodle you like should be good, though very thin rice noodles like vermicelli can turn gummy in this sauce—a sturdier noodle shape holds up best.
Made mostly on the stove top with one quick trip to the blender, these noodles get their richness from a squash and coconut milk sauce and their crunch from a smoky roasted coconut topping. Ready in about an hour.