Roasted Butternut Squash Curry with Chickpeas
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
This plant-based curry is brimming with feel-good ingredients and seasonings like ginger and turmeric, making it a hearty and heartwarming fall dinner. Roasting the butternut squash enhances its natural sweetness and results in a buttery soft texture that pairs perfectly with the warmly spiced coconut tomato sauce. Chickpeas round out the dish, adding texture, fiber and protein for staying power.
If you’re short on time, or don’t feel like peeling and chopping butternut squash, look for Heinen’s diced butternut squash in the Produce Department. You’ll need 2 12-oz. packages for this recipe. Other seasonal winter squash, like acorn, can be subbed in for butternut.
Roasted Butternut Squash Curry with Chickpeas
Servings: 4
Ingredients
- 1 medium butternut squash (about 2 - 2 ½ lbs.) or 2 12 oz. packages Heinen's diced butternut squash
- 1 ½ Tbsp. olive oil
- Kosher salt and pepper
- 1 Tbsp. coconut oil
- 1 cup onion, finely chopped
- 1-inch knob ginger, peeled and minced
- 3 garlic cloves, minced
- 1 Tbsp. Heinen’s organic curry powder
- 2 tsp. Spice Islands garam masala
- ½ tsp. Heinen’s organic turmeric
- 14.5 oz. can Heinen’s diced tomatoes
- 1 cup Heinen’s canned unsweetened coconut milk (not lite)
- 15 oz. can Heinen’s organic chickpeas, drained and rinsed
- ¼ cup cilantro, finely chopped
- Cooked brown rice or cauliflower rice, for serving
Instructions
- Preheat the oven to 425˚F.
- Peel and seed the butternut squash and cut into 1-inch pieces.
- Toss the butternut squash pieces with the olive oil and season to taste with salt and pepper. Spread onto a sheet pan and roast for 25-30 minutes, or until tender.
- While the squash roasts, heat the coconut oil in a large, deep skillet over medium heat.
- Add the onion and sweat until soft, but not brown, about 5-6 minutes.
- Stir in the ginger and garlic and cook for 1 minute, stirring constantly.
- Add the curry powder, garam masala and turmeric. Cook for 30 seconds more.
- Add the tomatoes and coconut milk. Stir until well combined. Bring to a simmer and stir in the chickpeas. Cover and continue to simmer for 5 minutes.
- Test the squash with a fork and once tender, remove from the oven and fold into the curry.
- Finish by stirring in the cilantro.
- Serve over brown rice or cauliflower rice.
