Butternut Squash and Coconut Curry recipes

Name: Butternut Squash and Coconut Curry recipes
Ingredients: 1 tablespoon olive oil; 1 1/2 cups chopped onions; 2 pounds butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces (about 4 1/2 cups); 1 cup canned vegetable broth; 1 1/2 tablespoons minced seeded jalapeño chili; 1 tablespoon minced garlic; 1 cup canned light unsweetened coconut milk; 2 tablespoons fresh lime juice; 1 teaspoon Thai red curry paste; 12 ounces dried futonaga udon noodles (oriental-style spaghetti) or linguine (this dish also goes beautifully with jasmine rice in place of noodles); 1/2 cup chopped fresh cilantro