This Butternut Squash Noodle Bowl is easy to make and a healthy meal for dinnertime. It's gluten-free and creamy without the dairy. This warming bowl is the perfect for those chilly nights when you need some comfort food!
Cook noodles until they are just shy of al dente and set aside.
Meanwhile, add olive oil, onion and garlic to pan and cook for 3-5 minutes.
Add onion & garlic along with veggie broth, butternut squash and tamari to a blender and blend until smooth.
Transfer the sauce to a large saute pan/pot and bring to a boil.
Lower heat to medium/low, add rice noodles, and cook the noodles to your liking. If the noodles soak up more of the sauce than you'd like, feel free to add a little more veggie broth to make things saucier.
Add to bowls, top with spinach, tofu, sambal oelek, and sesame seeds.
Stir and serve immediately.
I baked my butternut squash the day before by cubing it and baking for 30 mins at 400 degrees. You can also substitute pre-cooked frozen butternut squash that is heated in the microwave.
For baking tofu: I use a 16 oz block, press the water out, season with tamari and garlic powder, then bake for 20 minutes on 400 degrees. Or try my easy Tofu Crumbles.