Roasted Squash Coconut Curry Ramen Bowl is an excellent way to use up all the extra leftover pumpkin and squash after the holidays. Simply roast the squash and pumpkin, add in fresh spinach, sriracha maple tofu and forbidden black noodles, and you have a bowl everyone will love! Vegan and Gluten Free.

Roasted Squash Coconut Curry Ramen Bowl

Roasted Squash Coconut Curry Ramen Bowl is an excellent way to use up all the extra leftover pumpkin and squash after the holidays. Simply roast the squash and pumpkin, add in fresh spinach, sriracha maple tofu and forbidden black noodles, and you have a bowl everyone will love!ย 

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Thanksgiving has passed for this year but that doesn’t mean your fridge is not still loaded with leftovers. I know mine is. I seriously have eaten vegan stuffing and butternut squash for the past 4 days.

And guess what? I STILL have butternut squash leftover. Butternut squash – let me tell you. Those veggies are big. Seriously. The first time I bought one I felt like I was carrying a newborn child due to the shape and size.

Although butternut squash are kind of hard to peel and cut, they are TOTALLY worth it. I made a great new recipe that I’ll have to share either at Christmas or next year, but those squash are very versatile.

So this brings us to Roasted Squash Coconut Curry Ramen Bowl

Roasted Squash Coconut Curry Ramen Bowl is an excellent way to use up all the extra leftover pumpkin and squash after the holidays. Simply roast the squash and pumpkin, add in fresh spinach, sriracha maple tofu and forbidden black noodles, and you have a bowl everyone will love! Vegan and Gluten Free.

This dish is PERFECT for leftover squash and/or pumpkin. The recipe calls for 1 of each, but of course just use what you have on hand. If you are wanting to make this recipe at the beginning of the squash craze season, then by all means buy as much as you want. But if you’re looking at this recipe and are thinking “what a great way to use up all that squash!” then use what you have in the fridge.

I love this dish for the green. I know we typically have green beans, or something green at a holiday meal, but at my table it all gets kinda lost in the dressing, gravy, roasted squash, sweet potato casserole, bread (are you getting the picture?). So today, the start of a new week, I am SO craving anything to eat that is GREEN! And here it is.

Roasted Squash Coconut Curry Ramen is a perfect “after holiday” meal. I like that “after holiday.” Perhaps I should add a new category on the recipes page entitled “after holiday meals.” Any thoughts?

If you’re looking for more ways to use up left over squash and pumpkin, you can search either one using the search tool at the top right of the main menu, or simply click here.

Roasted Squash Coconut Curry Ramen Bowl is an excellent way to use up all the extra leftover pumpkin and squash after the holidays. Simply roast the squash and pumpkin, add in fresh spinach, sriracha maple tofu and forbidden black noodles, and you have a bowl everyone will love! Vegan and Gluten Free.
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5 from 1 vote

Roasted Squash Coconut Curry Ramen Bowl

Roasted Squash Coconut Curry Ramen Bowl is an excellent way to use up all the extra leftover pumpkin and squash after the holidays. Simply roast the squash and pumpkin, add in fresh spinach, sriracha maple tofu and forbidden black noodles, and you have a bowl everyone will love! Vegan.
Prep Time10 mins
Cook Time30 mins
Course: Bowl
Cuisine: American, Asian, Indian, Thai
Keyword: Gluten Free, Noodles, Pumpkin, Spinach, Squash, Tofu
Servings: 4 bowls
Calories: 612kcal

Ingredients

Coconut Curry –

  • 1 sugar pie pumpkin split, deseeded but not peeled
  • 1 delicata squash split, deseeded, sliced or chopped
  • 1 butternut squash split, deseeded, chopped
  • 1/2 can coconut milk
  • 1 cup water
  • 2 tsp tomato paste
  • 1 tbsp (heaping) turmeric ginger spice from Healthy On You – if you can't find this combined just use 1/2 tbsp of turmeric and 1/2 a tbsp ginger
  • 1/2 tsp salt
  • 3 cloves garlic minced
  • 1 pinch crushed red pepper
  • 1 bag fresh baby spinach
  • 1 package ramen forbidden black rice noodles cooked according to package directions
  • fresh cilantro optional topping
  • fresh mint optional topping

SRIRACHA MAPLE TOFU –

  • 1 package extra firm tofu pressed and cubed
  • 1 tsp cornstarch
  • 3 tsp water
  • 2 tsp pure maple syrup
  • 3 tsp sriracha I prefer Thai Time Sriracha for this recipe because it's a bit less spicy. So you might want to try 2 tsp first if you only have the rooster sriracha.

Instructions

Coconut Curry –

  • Preheat oven to 450 F.
  • Place the pumpkin and squashes on a baking sheet and drizzle with olive oil. Roast for 20 minutes or until tender. Peel and chop the pumpkin. Set all Aside.
  • In a blender combine coconut milk, water, tomato paste, turmeric ginger spice, salt, and 1/2 cup roasted pumpkin and blend until smooth. Set Aside.
  • In a large pan over medium heat, saute garlic and crushed red pepper until toasty. Add 2 cups mixed roasted squashes and pumpkin and salt and cook for 5 minutes.
  • Add the blender mixture and bring to a boil. Add ramen cooked according to package.
  • Toss in the baby spinach, let wilt and turn off flame.
  • Fold in the ramen.

SRIRACHA MAPLE TOFU –

  • Preheat oven to 450 F.
  • Bake the tofu on an oiled sheet pan for 20 minutes Flip the tofu halfway through cooking.
  • In a small saute pan, add slurry of cornstarch and water and bring to a boil. Add maple syrup and sriracha. Stir and let thicken.
  • Pour the sauce over the tofu on the sheet pan, toss well, then broil for 3 minutes until crispy.
  • And tofu to the coconut curry and ramen.
  • Top with fresh mint and/or cilantro (optional)
  • Enjoy!

Notes

  • Remember, this recipe is a great way to use leftover squash and/or pumpkin from the holidays. So use what you have to make this recipe. In other words, you don’t have to go buy more squash and pumpkin (unless you’re making this not using leftovers), use what you have on hand.

Nutrition

Calories: 612kcal | Carbohydrates: 113g | Protein: 19g | Fat: 14g | Saturated Fat: 10g | Sodium: 642mg | Potassium: 3016mg | Fiber: 11g | Sugar: 20g | Vitamin A: 57127IU | Vitamin C: 109mg | Calcium: 328mg | Iron: 11mg

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