Thai-Inspired Chickpea Red Curry Squash
Serves 420 mins prep60 mins cook
Sweet, roasted butternut squash filled with a flavorful Thai-inspired chickpea red curry. This vegetarian meal is easy to prepare and can be ready in just 20 minutes if the squash is roasted ahead of time.
0 servings
What you need
Instructions
1: Preheat oven to 400°F and line a sheet pan with foil. 2: Brush squash halves with 1 tbsp coconut oil, sprinkle with salt and pepper, and place cut side down on the prepared pan. Roast for 45 min to an hour until skins brown and flesh is fork-tender. Set aside to cool slightly. 3: In a medium bowl, whisk coconut milk and curry paste until smooth. Add chickpeas, bell pepper, scallions, and optional diced Thai chilies. Stir to combine and add salt if needed. 4: Flip roasted squash halves and scoop out most of the flesh to form a hollow 'bowl.' Add scooped-out squash to the chickpea mix. Fill squash bowls with the mixture without overflowing. Bake for an additional 20 minutes. 5: Top with cilantro and Thai basil (optional). Serve with rice and a lime wedge on the side.View original recipe