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.
![Roasted Butternut Squash Curry with Chickpeas](https://www.heinens.com/content/uploads/2021/10/600x700_Roasted-Butternut-Squash-Chickpea-Curry-3.jpg)
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](https://www.heinens.com/content/uploads/2021/10/800x550_Roasted-Butternut-Squash-Chickpea-Curry-1.jpg)
Roasted Butternut Squash Curry with Chickpeas
- Cook time:
- 25min
- Prep time:
- 15min
- Total time:
- 40min
- 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.