Pumpkin Curry Udon

We attempted to go to a pumpkin patch this weekend but it turn out to be closed… just like everything else in 2020, it was cancelled because of Covid-19. I got irrationally upset, like a child who was just told her trip to Disney World was cancelled. It was my first weekend post book deadline with an actual event planned. A day to feel normal. And I was so looking forward to it. I even put on real pants, my favorite sweater, and a little bit of make up to feel like a human again. I was imagining the mini pumpkins I would buy, the cider I would sip, and maybe even a fritter or a donut if they had one. Instead, we turned around, drove home, and ran some errands a long the way.

Maybe I’m being melodramatic…

It feels like everyday is the same. Smoothies in the morning, work, check on the giant spiders in the yard to make sure they haven’t moved, plan house projects, freak out from the world, make dinner, then repeat. I’ve gotten myself into a funk. I miss having something special to look forward. So far the only think to look towards is the election and that really just feels like a nightmare I want to end.

We will attempt another fall focused weekend trip next weekend. Until then and I guess for the foreseeable future, I’ll try to make the small moments at home feel a little more special. I’m in the progress of transforming our bedroom to feel like a hotel suite (because we go nowhere…), I’m scheming holiday decorations (because I have no Halloween spirit and just want to get to the twinkly light portion of the year), and cook dinners that taste a little more special than rice and vegetables.

I’ve been trying to refocus my attention on to dinner. All year, I would spend my day baking and testing for the book and by the time 6pm rolled around I just cobbled some salty together and called it dinner. I’m more mindful to take my time, remember my love of chopping vegetables, and craft a cozy, thoughtful bowl of food.

This comforting bowl of Pumpkin Curry Udon helped me transition right into the cozy Autumn spirit and the first pumpkin-y thing I made all year! Special dinners don’t necessarily need to take a long time to make. I like to rely on a few flavor packed ingredients to kick things up a notch.

I simmer squash, kuri squash in this case but butternut or kabocha would work splendidly here, until tender and take out about half of the squash to add back into the curry later. The remaining squash in the pan is going to gently dissolve into the sauce for a really luscious and creamy curry. I add some aromatics and red curry paste and continue to cook until the house smells really good. Then add coconut milk for creaminess, brown sugar for sweetness fish sauce for funky, and a little salt. The sauce will thicken and then we add our udon, fresh lime juice, and the remaining squash for texture.

I used Annie Chun’s Organic Udon noodles here because they are so convenient to cook with! The noodles are fully cooked, so all you have to do is warm them up and add to whatever dish you’re making. They have a bouncy chewy texture and the curry sauce holds onto them so well!

Toss the noodles until beautifully coated and then divide into bowls. Garnish with some more limes, cilantro, crispy garlic, and cashews for a little crunch.

Noodles and curry somehow always provide instant comfort. Hope you find some comfort in this dish! And if you missed it, I’m doing a major giveaway on my Instagram! You and a friend could win a box full of Annie Chun goodies! So many noodles!

Pumpkin Curry Udon

serves 2 to 4

24oz (2 packages) Annie Chun’s Organic Udon Noodles
4 cups cubed squash (butternut, kabocha, or kuri), peeled and seeds removed, cut into 1/2-inch cubes
4 cups water, divided
3 tbsp olive oil
5 large cloves garlic, thinly sliced
1 tbsp grated ginger
1/4 onion, thinly sliced
2 tbsp red curry paste
1 cup coconut milk
2 tbsp brown sugar
1 tbsp fish sauce
1/2 tsp salt
Juice of 2 limes, more for serving

Chopped cilantro, for serving
Chopped cashews, for serving

1. Bring a pot of water to a boil. Add udon and cook until warmed through, 2 minutes. Drain the noodles and rinse under cold water.

2. In a large braiser or pan with a fitted lids, add squash and 2 cups of water. Bring water to a simmer over medium heat. Cover with lid and steam the squash until tender, 10 to 12 minutes.

3. While the squash is cooking, fry the garlic chips. In a small pan, heat oil over medium heat. Add the garlic, stir occasionally, and fry until lightly golden brown, 3 to 4 minutes. The garlic can easily burn, so keep an eye on it. Remove the garlic from the oil with a spoon and transfer to a small bowl to cool. Reserve remaining garlic oil for udon.

4. Remove the lid and transfer half of the squash to a medium bowl and set aside.

5. While still on medium heat, cook off any remaining water in the pan. Add garlic infused oil, ginger, onion, and curry paste. Stir and continue to cook until onions are slightly tender, about 5 minutes. Add 1 cup, coconut milk, brown sugar, fish sauce, and salt. Stir to combine, as you stir the pumpkin will start to break down into the sauce. Continue to reduce the sauce until thickened, 5 to 8 minutes.

6. Add the lime juice, udon, and reserved squash. Depending on the thickness of your sauce, add the remaining 1 cup (or a little less) of water until you have the desired texture. Toss to combine. Serve in bowls and top with crispy fried garlic, chopped cashews, cilantro, and extra lime wedges.

Thank you, Annie Chun’s, for sponsoring this post!