Butternut squash made it back into our boxes this week and while we love to dice it up and throw it in the oven for a good roasting, we thought it was time to try something a little different. This recipe is a one-pot wonder and a super easy way to use up your CSA squash and greens, so grab the ingredients and let’s start cooking!
BUTTERNUT SQUASH AND CHICKPEA CURRY
- 2 tablespoons olive oil
- 1 red onion (diced)
- 1/2 tablespoon grated ginger
- 1 diced butternut squash
- 2 cups drained chickpeas
- 3 tablespoons red curry paste
- 15 ounce can coconut milk
- 1 cup vegetable broth
- 4 cups swiss chard (finely chopped)
-
In a large saucepan, add the oil and saute the onion and butternut squash until the onion begin to brown.
- Add the remaining ingredients, stir to mix and bring the sauce to a simmer. Once at a simmer, lower heat and cover to allow the butternut squash to cook through.
-
Remove from heat, serve with rice. Garnish with crushed cashews, cilantro and crushed red pepper flakes for some added heat!
Leave A Comment