This Butternut Squash Noodle Bowl is a creamy and warming dish for those chilly nights when you some comfort food.
It’s been a bit cooler here lately and curling up with a nice big bowl of noodles sounded like heaven. While I love my Mac & Cheese, I had some delicious butternut squash left over from dinner the night before and I thought it would make a nice base for a quick sauce. And that’s how my Butternut Squash Noodle Bowl came to be!
Butternut Squash Noodle Bowl Nutrition
This healthy Butternut Squash Noodle Bowl came together in about 15-20 minutes since I already had the butternut squash cooked. Frozen butternut squash that is heated would work well too. If you’re not a fan of plain tofu, you can sub in any baked tofu of your choosing – just be sure it’s at room temperature when you’re mixing it into the noodle bowl so it doesn’t make the rest of the dish too cold.
Your body will be getting lots of vitamin A and C from the butternut squash as well as fiber. Spinach gives us a nice dose of iron and vitamin K while the tofu adds protein and calcium.
This #vegan Butternut Squash Noodle Bowl with tofu is a creamy & warming dish for chilly nights! Click To Tweet
Butternut Squash Noodle Bowl
- 1 Tb olive oil
- 1/4 onion , chopped
- 2 cloves of garlic , minced
- 3 c vegetable stock
- 2 c butternut squashed , baked*
- 1 Tb tamari or soy sauce
- 4 oz Asian rice noodles
- 1/2 c firm organic , non-GMO tofu (room temperature), pressed and cubed,
- 1.5 c spinach , or other green veggie of choice
- 1-2 tsp sambal oelek (Asian hot sauce)
- black and/or white sesame seeds
- Add olive oil, onion and garlic to pan and cook for 3-5 minutes.
- Add onion & garlic along with 1 cup of veggie stock and butternut squash to a blender and blend until smooth.
- Transfer the sauce, rest of veggie stock, tamari, and bring to a saucepan and bring to a boil.
- Divide the noodles in half and place into 2 bowls.
- Pour sauce over the noodles and cover with a plate to "cook" for about 5-8 minutes - depending on how thick your noodles are.
- Stir noodles to separate them.
- Top bowls with spinach, tofu, sambal oelek, and sesame seeds.
- Stir and enjoy!
I baked my butternut squash the day before by cubing it and baking for 30 mins at 400 degrees, You can also substitute frozen butternut squash that is heated in the microwave if that is easier for you.
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