Gluten-Free Butternut Squash Thai Curry Noodles

Instructions

• Heat the oil in a large skillet or sauté pan over medium heat.
• Add the shallot and cook until starting to soften, about 2-3 minutes.
• Stir in the curry paste and cook for 30 seconds, stirring constantly, until the paste is loose and coats the shallot.
• Add the squash and Mott’s® 100% Original Apple Juice.
• Cover and cook for 5-6 minutes until the squash starts to soften.
• Uncover and stir in the bell pepper, coconut milk, applesauce, salt, lime zest, and lime juice.
• Bring to a simmer and stir in the peas.
• Cook for 5 minutes, until the peas are warmed through and the sauce has slightly thickened.
• Divide the cooked rice noodles between four bowls and ladle the curry over the noodles.
• Serve immediately.
• Curry can be made up to 2 days in advance. Refrigerate in an airtight container and reheat before serving over noodles.

Makes: 4 servings.