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Twobutternut squash half stuffed with curried chickpeas cooked

Butternut Squash and Chickpea Curry

Course: Main Course, Side Dish
Cuisine: American, Indian
Diet: Vegan
Keyword: butternut squash curry
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 439kcal
Author: Cindy Rainey
This butternut squash curry dish with chickpeas makes a delicious plant-based meal. Made with lite coconut milk, fire-roasted tomatoes, spinach shallots, and spices, you will have a complete meal.
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Ingredients

  • 2 butternut squash
  • 1 teaspoon oil more for sauteing
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/2 cup shallot, chopped can sub in other onion
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin powder
  • 1/8 teaspoon cayenne pepper
  • 16 ounce chickpeas canned, drained
  • 14.5 ounce fire roasted tomatoes NOT drained
  • 3/4 cup lite coconut milk 1/2 can
  • 1 Tablespoon coconut aminos can sub soy sauce
  • 2 teaspoons cornstarch
  • 1 1/2 - 2 cups baby spinach to taste
  • salt and pepper to taste

Instructions

Roasted Butternut Squash

  • Preheat oven to 375°
  • Cut each butternut squash lengthwise - so four halves total.
  • Scoop out the seeds
  • Brush the tops with oil (or skip), garlic powder, salt, and pepper.
  • Roast for 60 minutes or until fork-tender when poked. The flesh should be easy enough to scoop.
  • Widen the openings slightly to make room for the curry mixture by scooping out the flesh around them. Chop the extra scooped flesh and add to the chickpea mixture (below).

Curried Chickpea Mixture

  • Chop shallot (or other onion). Saute for 3-5 minutes in oil (or veggie broth) for 3-5 minutes or until softened.
  • Add in curry, cumin, and cayenne and continue cooking for about 1 minute or until fragrant.
  • Add canned (drained) chickpeas, undrained fire-roasted tomatoes, lite coconut milk, coconut aminos, and cornstarch. Cook until slightly thickened and bubbly.
  • Taste and add in salt, pepper, and adjust other seasonings to taste.
  • Add in the baby spinach and stir. It should wilt enough when sitting in the heated mixture. Set aside.

Finishing

  • After the butternut squash has cooked, scoop out a little of the flesh around the holes, chop and add to the chickpea mixture.
  • Reheat for a couple of minutes or until temperature is warm enough to enjoy.
  • Spoon mixture into the openings of the butternut squash and serve. Enjoy!

Nutrition

Calories: 439kcal | Carbohydrates: 85g | Protein: 16g | Fat: 7g | Saturated Fat: 3g | Sodium: 610mg | Potassium: 1805mg | Fiber: 18g | Sugar: 16g | Vitamin A: 42792IU | Vitamin C: 89mg | Calcium: 292mg | Iron: 7mg