You can’t escape my obsession with squash for long.
I’m not orangey yet, believe it or not. I’m sure we’re getting there, between the amount of pumpkin, squash and pumpkin derivatives I’ve been consuming (not to mention carrots and bell peppers. oops.) Whatever, I like my beta carotene and Vitamin A.
Lucky for you, (and me), squash is SUPER SQUASH. As in, SUPER good for you! It basically deserves a cape and some spandex for full-on superfood status. Full of phytonutrients AND antioxidants AND vitamins, it is probably one of the best winter foods out there. Besides, it’s versatile and delicious, so why WOULDN’T you eat it?! Especially when I’ve discovered tasty recipes for you. I sort of like to imagine a butternut squash chunk with a cape on flying around antioxidizing the crap out of free radicals, providing anti-inflammatory support, and blocking the formation of cholesterol in cells, all while providing thorough gastronomical enjoyment to the being consuming it (Ideally me). Talk about a super squash.
Incidentally, I read that b-nut super squash contains THREE HUNDRED and FORTY FIVE percent of your daily Vitamin A requirements, per cup. Yup, you read that right. No wonder I have fighter-pilot vision, it must be all that Vitamin A and retinol.
Whoaaaa. I just reread the last two paragraphs. Yeeesh. I am SUCH a nerd. But I am totally ok with that, it’s part of my charm, right? Hehe.
So, onto the recipe! This is something a bit different—Kira and I both agreed that it was very unlike anything either of us had ever made (in terms of its flavor profile). It was also delicious (because I would never share with you something that wasn’t, of course!). It also steams the squash, which, fun fact, helps it retain its nutrient density (so that you get all 345% of that Vitamin A).
Middle Eastern Egg Noodles with Squash, Yogurt, and Cashews
Adapted from Delicious Living, which I picked up from Whole Foods at some point and clipped the recipe.
Supposedly this serves 6, but we made half the recipe and had waaay more than what would feed 3 people. I’ll list our measurements :)
Food type items:
- 3/8 c plain, low-fat yogurt
- 1 clove of garlic (or frozen chunk, if you like the Trader Joe’s version, like me)
- pinch of salt
- 1/2 tsp dried mint (or mint tea, if you can’t find regular mint…)
- 1 tbsp olive oil
- 1/2 an onion, diced
- 3/4 tsp ground coriander
- 1/4 tsp cumin
- a good shake of cinnamon
- a few grindings of pepper
- 1 cup of cherry tomatoes, quartered
- 1 butternut squash, cubed into 1″ pieces (ish) (I am so NOT that exact)
- 1/2 c water
- egg noodles, to feed your crowd
- 1/3 c coarsely chopped cashews (or more, if you’re me and you’re nuts for nuts, haaaa) (or just NUTS)
Firstly: Combine yogurt, garlic, and salt in a bowl. Crush mint between your fingers and add to yogurt. Whisk until smooth, then cover and let it chillax in the fridge.
Secondly: Heat oil in a skillet (or straight sided saute pan) on medium. Add onion, and cook until onion browns, about 6 minutes or however long it takes your particular onion. Stir in coriander, cumin, cinnamon, and pepper. Add tomatoes, squash, and water. Cover and simmer over medium heat about 15 minutes (according to the recipe—ours was probably closer to 20 or 22 minutes), until the squash is tender.
In the meantime, cook yo’ noodles. Usually my egg noodles are done after about 7 minutes. Drain. Toss pasta with squash sauce, and then plate. Drizzle with yogurt sauce and liberally sprinkle (or douse) with cashews.
*Alternatively: the recipe orinigally calls for a can of no-sodium added crushed tomatoes, but we didn’t have this. Besides, we decided we’d rather use fresh ingredients if possible! So in went a small carton of cherry tomatoes, hooray! Also, the original specified walnuts, which we also didn’t have. Whatever, I prefer cashews. Either way, whatever you have!
Incidentally, if you’re interested, the recipe includes nutrition facts! I just thought I’d share (though don’t expect this on a regular basis, because a) I’m too lazy, and b) I don’t calorie count!)
Per serving: 358 cals, 11 g fat (3 g monounsaturated, 6 g polyunsaturated, 1 g saturated), 1 mg cholesterol, 12 g proteinm 51 g carbs, 7 g fiber, and 86 mg sodium.
Super squash strikes a blow against free radicals everywhere!