Roasted Butternut Squash Curry, a sweet, spicy, and creamy curry sauce with sautéed onion, garlic, chickpeas, and mushrooms. This recipe is perfect for Fall! Our little secret is that we added a little bit of leftover canned pumpkin from baking.

Ingredients

Serves: 4-5 Time: 60 minutes

Roasted Butternut Squash Curry

• 1 large butternut squash
• 1/4 – 1/2 cup canned pumpkin puree
• 1 (14 oz) can lite coconut milk*
• 1 can chickpeas, drained
• 1/2 yellow onion, diced
• 2-3 garlic cloves, minced
• 1 large carrot, diced
• 1/2 cup mushrooms, sliced
• 1 Tbs olive oil
• 1/4 tsp cayenne pepper or thai chili flakes
• 1/2 tsp ground ginger
• 1 Tbs curry powder
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp black pepper & salt
• 1/2 lime, juiced
• 1 cup rice
• 2 cups water
• Minced cilantro for garnish, optional

*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

1. Preheat the oven to 400º F.
2. Prepare your squash by removing the ends, seeds, and cutting into about 1 1/2 – 2 inch chunks, leaving the skin on.
3. Lightly toss the butternut squash in a bit of olive oil and salt and pepper. Transfer to a baking sheet and roast for 30-40 minutes or until softened.
4. Meanwhile, prepare your onion, carrot, chickpeas, and mushrooms, and begin cooking your rice in the rice cooker or on the stovetop.
5. Once the squash is done, remove from the oven. You may choose to leave the skin on or off.
6. Transfer the squash to a medium pot and begin to puree with an immersion blender (or transfer to a blender or food processor) until smooth. Mix in the pumpkin, coconut milk, and all of the remaining spices. Set heat to low and cover with a lid, allowing it to simmer.
7. Then, in a skillet, add 1 Tbs of olive oil and set heat to high.
8. Begin sautéing the onion and garlic, cooking for about 7-8 minutes. Then, add the carrot and cook for another 5 minutes.
9. Mix in the mushrooms and chickpeas and lime juice.
10. Lightly season with a dash of salt and pepper and the same spices you used for the sauce, adding just a small pinch of each.
11. Once the vegetables have softened, pour the butternut curry sauce into the skillet and mix together well. Simmer on medium-low for another 10 minutes.
12. Taste and adjust seasonings if desired before removing from heat.
13. Serve over rice and enjoy!

Nutrition Information

Nutrition Disclaimer

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