Butternut Squash Curry

Mindee Skurowitz Mindee Skurowitz
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I love Fall!! Everything about it, from the smell of pumpkin spice lattes to the crunching of the leaves under my boots and don’t forget Fall food! This dish incorporates squash so obviously it’s a winner! And it is Vegan friendly which is always fun to try. The rich, flavorful curry with the simple yet delicious butternut squash and the crunchy sweet seeds on top will really warm your bones on these windy Fall nights.

4
Easy Vegetarian Vegan Pescatarian Gluten Free Low Fat Parve

Directions

For the Butternut Squash

  1. Slice the butternut squash in half, remove seeds (don’t throw them out), and coat in olive oil. Bake the slices facing up on 325 degrees Fahrenheit for around an hour, depending on how big the butternut squash is. If a fork goes in easily, it’s ready!

For the Chickpea Curry

  1. While the squash is cooking you can get the curry started. Rinse and drain one can of chickpeas. Sauté in olive oil and paprika on medium-high for a few minutes. Add one can of coconut milk, one small can of tomato sauce and one tablespoon of curry powder and add more if you prefer it to have an extra strong flavor.

  2. In order for the curry to get thick you need to cook it uncovered on medium-high, mixing constantly. Eventually it will thicken up. I also prefer soft chickpeas so I let that go for around 30 minutes and turned it to low, covered.

For the Maple-Whiskey Seeds

  1. I actually love using all squash or pumpkin seeds when I buy them fresh because they are so awesome when they’re baked in different spices! The seeds are such a great topping and snack, too.

  2. Remove the seeds before cooking the squash, rinse and dry them. Coat in a combination of bourbon whiskey, maple syrup, and sugar. Make sure to use cooking spray on the pan and on top of the seeds before baking. Bake on 300 degrees Fahreneheit for around 10 to 20 minutes and keep checking on them and mixing because they burn easily.

To Assemble

  1. Once the squash finishes cooking, add a few spices, like salt, pepper, garlic and onion powder and scrape it around a bit to mix the spices in. Add the chickpea curry into the squash boat and some of the cooked maple whiskey seeds on top. So easy, so delicious, and SO FALL!!!! These butternut squash boats will definitely impress your guests.

  2. You can also serve the curry over rice or cauliflower rice! That would be really delicious. This recipe is completely Vegan, but if you would like to add protein you can add cooked strips of chicken to the curry before placing it in the butternust squash boat. The chicken would go really well with the coconut milk. I have to admit that I am normally not a fan of coconut milk. But for some reason I absolutely love this recipe! So even if you are scared of trying coconut milk or Vegan recipes, I highly recommend trying this one.

Notes:

Follow my Instagram account and food blog for recipes that are fun and delicious like this one. https://www.instagram.com/munchies.by.mindee/ and https://munchiesbymindee.com/

 
I love sharing all my creations and hearing feedback. Thank you so much for reading!

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butternut squash chick peas chickpeas coconut milk fall flavors garbanzo beans Mindee Skurowitz munchiesbymindee squash vegan
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1 Comment

Alyssa •

Very nice curry I didn't have occasion to make the seeds as directed because I don't have bourbon/whiskey on hand, but this curry dish came together really well! I do think it's best served over rice with the butternut squash cut into cubes and added into the curry, but the presentation in the photos looks nice too. I think I used fire-roasted diced tomatoes instead of regular tomato sauce. For the amount of time and ingredients it calls for, the curry flavor develops quite well, and it's fairly easy to make. Will definitely repeat sometime!