Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onions
• 2 pounds butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces (about 4 1/2 cups)
• 1 cup canned vegetable broth
• 1 1/2 tablespoons minced seeded jalapeño chili
• 1 tablespoon minced garlic
• 1 cup canned light unsweetened coconut milk*
• 2 tablespoons fresh lime juice
• 1 teaspoon Thai red curry paste*
• 12 ounces dried futonaga udon noodles (oriental-style spaghetti)* or linguine
• 1/2 cup chopped fresh cilantro
• *Available at Asian markets and in the Asian foods section of some supermarkets.

Instructions

1. Heat oil in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add squash; sauté 4 minutes. Add broth, jalapeño and garlic; bring to boil. Cover; cook until squash is almost tender, about 5 minutes. Stir in coconut milk, lime juice and curry paste. Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes. Season to taste with salt.
2. Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Return to pot. Add squash mixture and cilantro to noodles; toss to blend. Serve.