Gluten-Free Butternut Squash Thai Curry Noodles | Mott's®

Ingredients

• ¼ cup Mott’s® 100% Original Apple Juice
• ¼ cup Mott’s® No Sugar Added Applesauce Apple
• 1 tbsp vegetable or canola oil
• 1 large shallot, minced
• 1 tbsp red curry paste
• 1 small butternut squash, peeled and cut into large cubes (about 1 lb.)
• 1 medium red bell pepper, diced
• 1 14-oz. can light coconut milk
• 1 tsp kosher salt
• Zest of 1 small lime
• Juice of ½ lime (about 1 tbsp)
• ⅔ cup frozen peas
• 1 8-oz. package cooked wide rice noodles (Pad Thai noodles), for serving