Nicole MacPherson: Meatless Mummy Con Carne


Roasted Squash & Chickpea Coconut Curry

Simple and Warming Comfort Food For Chilly Evenings

Roasted squash and chickpea curry

There's something lovely about seasonal change, isn't there? I admit that I am more of a Summer Girl than anything else; I love sunshine and warmth and fresh, local vegetables, and am loathe to say goodbye to it. However, there is something cozy and comforting about fall; the crisp air, the crunchy leaves, the glory of orange and red trees against the blue skies. It feels festive and happy, somehow, even if it's the harbinger for winter. Winter, with its cold and darkness and ability to hold on well into what the rest of the world calls spring, is not my favourite. 

But, as they say in Game of Thrones, winter is coming and whether we like it or not we need to adapt. And adapt we do, changing our meals from big salads and grilled vegetables to warm, stick-to-your-ribs comfort food. One of the greatest things about the arrival of fall is the plethora of butternut squash in the produce aisle - my favourite!

This recipe is a simple, deliciously warming meal; most of the prep work comes from peeling the butternut squash, and if anyone has any suggestions for easy ways to peel butternut squash, I am all ears. Alternately, you could purchase it pre-cut, which would save a lot of time (for me, anyway). There is not much hands-on time with this recipe, so while it cooks you can help with homework, soothe a tantrum, or do whatever else you need to do to get through the witching hour! 


1 butternut squash, cubed (approximately 4 cups)
1 tablespoon olive oil
Sea salt and cracked black pepper
1-400 mL can coconut milk (regular or lite)
1 tablespoon red Thai curry paste
1 clove garlic
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
2 tablespoons soy sauce
1 cup frozen peas
1-398 mL can chickpeas, rinsed and drained


  Preheat oven to 425 degrees. 

  Toss butternut squash in olive oil. Spread in an even layer on a baking sheet and sprinkle with sea salt and cracked black pepper. Roast in oven for 25-30 minutes or until fork-tender, flipping halfway.

  Meanwhile, in a large saucepan bring coconut milk to almost a boil. Reduce heat and add curry paste, garlic, ginger, brown sugar, and soy sauce, stirring until combined. Add peas and chickpeas and simmer on the stove, stirring occasionally, while the butternut squash roasts.

  When the squash is finished, remove from oven and add to the coconut milk mixture. 

  Serve with naan or pita, or over basmati rice. Enjoy!

 Want more butternut squash recipes? Try my Energy Triple Threat: Roasted Squash, Quinoa, and Kale Salad, Butternut Squash Soup, or my Maple Grilled Butternut Squash.