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Twobutternut squash half stuffed with curried chickpeas cooked

Butternut Squash Curry with Chickpeas

Course: Main Course, Side Dish
Cuisine: American, Indian
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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  • 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


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 to "holes" slightly 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.


  • 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!


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