Heat the coconut oil in a large pan and add finely chopped onion. Whilst the squash is roasting we can start the curry. Place in the oven at 200C/400F for 30-40 minutes until soft through and starting to crisp and brown on the edges. Place on a large baking sheet with a generous drizzle of oil, salt and pepper.
#ROASTED BUTTERNUT SQUASH SKIN#
The easiest way I find is to cut off both ends, peel the skin and cut in half lengthways.įrom here you can scrape out the seeds and stringy insides with a spoon, it will come out easily.Ĭut it into roughly equal sized cubes, about 1 cm big. Most of these ingredients are probably already in your pantry – the only fresh ingredients you need are onion, garlic, ginger and butternut squash!Īnd with autumn upon us it’s a great time to make the most of seasonal squash! What you’ll need for butternut and chickpea curry: This curry is inspired by my chickpea and spinach curry and my cauliflower and chickpea curry – which are two of your favourites so I hope you’ll love this squash one too! If it is a little more or less, that’s fine as we aren’t cooking it in the sauce and won’t affect the cook time.īy roasting the squash we are letting it caramelise and sweeten whilst becoming melt in your mouth soft on the inside. It should yield between 3-4 cups diced squash, with peel and seeds removed. You want to go for a medium sized butternut squash. It’s such a versatile vegetable and works great in so many recipes!Īnd if you make a big batch of this curry then you can enjoy it throughout the week – or freeze it for a later date! This curry is even better the next day too when the flavours have developed even more.
Perfect for cold autumn nights and ready in under an hour!īutternut squash is my favourite winter squash, especially when roasted.
Comforting vegan roasted butternut squash and chickpea curry in a flavourful creamy coconut and tomato sauce.
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