Butternut Squash and Rice Noodle

Rating: 4 out of 5 Boxes

From the Johnson's Backyard Garden box (Week 1: 11/20/2009):
1 large butternut squash cubed (about 1.5 lbs)
1 jalapeno pepper finely chopped

Out of the Box
1T olive oil
1 large onion (chopped)
3 cloves of garlic minced
1 16 oz. can of coconut milk
1c of vegetable stock
1T of red curry paste
1 lb of cooked rice noodles (or any other asian noodle you prefer)
1/2c to 1c (based on personal preference) cilantro
salt and pepper

Cook the onion and garlic in olive oil over medium heat in a large pan until onions are fully cooked and glassy looking. Add butternut squash and cook until squash is almost fully cooked. Add coconut milk, vegetable stock, and curry paste. Let simmer on low heat for about 10 minutes. Take off heat and add the noodles and cilantro. Salt and pepper to taste.

Notes You can add other vegetables from your farm box such as extra peppers (careful not to grab a hot one) or perhaps some kohlrabi (yes, yes you can eat the whole thing).