Kabocha Squash Curry

Preheat the oven to 400°F (205°C) and line a sheet pan with parchment paper for easy cleanup.

Slice the kabocha squash in half. Use a spoon to scoop out the seeds. Lightly brush each squash half with a bit of oil, and sprinkle with salt and pepper.

Place the squash halves, flesh side down, on the sheet pan. Roast for 40-45 minutes until the flesh is tender. If your squash is large, bake for an additional 10 minutes.

Once it’s cool enough to handle, use a spoon to scoop the flesh out of the skin and discard the skin. Place the kabocha squash flesh in a blender and add ½ cup water (or vegetable broth) and puree until very smooth. You should end up with approximately 3 cups of liquid.

Chop the onions, carrots, garlic, ginger, and chili peppers, and measure out the spices and other ingredients.

Heat a large nonstick saucepan over medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and carrots along with a pinch of salt and pepper. Cook the vegetables for 7-8 min, or until they are very tender and lightly browned.

Add the garlic, ginger, chili peppers (if using), and the red curry paste. Cook for 2 minutes, stirring to coat the vegetables in the aromatics. If you aren’t using a nonstick skillet, you may need to add a tablespoon of water to prevent the mixture from drying out and burning.

Pour the pureed kabocha squash sauce into the pan, then add the lite coconut milk, soy sauce, maple syrup, and turmeric, and black pepper to taste. Stir or whisk until the mixture is smooth and creamy.

Add the canned chickpeas and stir to combine. Bring the mixture to a simmer and cook for 15-20 minutes, or until the curry has become thick and creamy, and the veggies are fully softened.

When ready to serve, stir in the lime juice and cilantro. Serve with white rice or grains of your choice.