Roasted Butternut Squash Coconut Curry

Posted by Donna-Marie Pye on



Quick and easy meals always have a place in our kitchen, and this Roasted Butternut Squash Curry fits the bill. What also love that it is also dairy and gluten free. (Best of Bridge: Weekday Suppers, Robert Rose 2018)


  • ½ butternut squash, peeled and cubed (about 2 cups)
  • Olive oil
  • Salt and black pepper
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 can (19 oz/540 mL) chickpeas , rinsed and drained (about 2 cups)
  • ¼ cup oil-packed sun-dried tomatoes, chopped
  • 1 tbsp freshly grated ginger
  • Pinch hot pepper flakes
  • 2 tsp curry powder such as Ras al Hanout or mild curry paste*
  • 1 can (14 oz/400 mL) coconut milk
  • 1 ½ cups packed baby spinach leaves
  • 2 tbsp lemon juice
  • Naan bread
*We like the Patak's Brand of Indian Mild Curry Paste



  1. Preheat oven to 400° In a bowl toss squash with olive oil and season with salt and pepper. Turn out onto a parchment paper-lined rimmed baking sheet. Roast for 25 to 30 minutes or until tender but not mushy.
  2. In a large skillet heat another splash of olive oil over medium heat. Add onion and cook about 10 minutes until softened. Add garlic, chickpeas, sun-dried tomatoes, ginger, hot pepper flakes and curry paste. Cook for 2 to 3 minutes or until fragrant. Add coconut milk and bring to a simmer. Add roasted squash, spinach and lemon juice. Cover and cook about 10 minutes longer or until sauce has thickened to your liking. Serve with rice or naan bread

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