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Curried Butternut “Noodles”

  • Prep Time: 15m
  • Cook Time: 10m


  • ½ medium butternut squash
  • 1 tbsp. olive oil
  • ¼ tsp sea salt
  • 2 tbsp. shredded coconut
  • ½ tsp curry powder
  • ¼ tsp chili powder
  • ¼ tsp ginger powder, or fresh minced
  • splash of water
  • 1 tsp. agave nectar
  • sprouted green lentils for garnish


  1. Seed one half of a medium butternut squash and remove the skin--either with a sturdy peeler or skin it with a knife.
  2. Then use a spiralizer or peeler to make noodles. Place the squash “noodles” in a mixing bowl, drizzle with olive oil, and add salt. Toss to coat and set aside.
  3. In a small bowl combine shredded coconut, curry, chili, and ginger. Stir to mix. Add a splash of water and mash mixture with a spoon or fork.
  4. Add coconut mixture and agave to the squash noodles. Toss with a fork to mix evenly.
  5. Serve Curried Butternut Squash à la carte, or alongside a simple salad of romaine lettuce tossed with a sweet and sour dressing (olive oil, apple cider vinegar, lemon juice, and agave).