Do you leave the skin on when you roast butternut squash?

The skin is perfectly edible, just make sure you wash the squash first to get rid of any nasties. I tend to peel butternut squash before I roast it because I prefer a smooth and soft texture.

Can I freeze butternut squash?

Butternut squash is great for freezing. Prep it first, peeling if you don't want the skin and cutting it into pieces, place it into a freezer bag or airtight container and freeze for up to 3 months. You can roast frozen butternut squash. Just allow a little more time. It will take longer to cook than room-temperature squash.

Is butternut squash high in carbs?

Butternut squash is certainly one of the starchier vegetables out there. It is a complex carbohydrate. This means it's digested more slowly than a simple carb like potato chips and won't spike your blood sugar levels. It is advisable to eat squash in moderation if you are following a low-carb diet.

Is curry paste the same as curry powder?

Curry paste and powder both add flavour and heat to a curry sauce. Curry paste is a wet ingredient that needs to be cooked with a liquid like stock or coconut milk. Curry powder is a dry ingredient that is made from a combination of spices that is cooked in liquid or oil.

What can I use instead of meat in curry?

Tofu, tempeh and starchy and hearty vegetables like butternut squash, chickpeas, sweet potato and pumpkin are great alternatives to meat. Coconut milk can be used instead of dairy-based creams to make the sauce in vegan recipes.

How long will the butternut squash curry keep in the fridge?

This butternut squash curry is one of those dishes that can taste even better the next day, making it the perfect make-ahead meal. Just place any leftovers or additional portions in airtight containers and refrigerate for up to 4 days. Make sure you reheat the leftovers thoroughly on the stove or in the microwave

Can I freeze the butternut squash and chickpea curry?

You can freeze the curry for up to 3 months. Just portion it out into airtight containers and place in the freezer when cool. Remove it from the freezer 12-24 hours before you intend to eat it and defrost in the fridge. Then reheat on the stove or in the microwave and serve with freshly cooked rice or naan.

Easy Roasted Butternut Squash Curry (with chickpeas)

Description

A tasty, warming and easy roasted butternut squash with chickpeas and spinach in a creamy lightly spiced sauce.

Serves 4. Use the scaling buttons below to double or triple the quantity.

Ingredients

Scale

Roast butternut squash:

800 g (or 30 oz) butternut squash cut into small pieces (note 1)
1.5 tbsp olive oil
1/2 tsp sea or kosher salt

Butternut Squash Curry:

1.5 tbsp oil - olive, sunflower, groundnut or canola
1 onion - finely chopped
2-3 green chillies - finely chopped
1 inch of ginger - finely chopped
4 cloves of garlic - crushed
1.5 tbsp curry powder
1 tbsp garam masala
1.5 tsp ground cumin
1.5 tsp turmeric
300ml (or 1 1/4 cup ) (or 10 fl oz) vegetable stock
2 tbsp tomato puree
1 400g (or 14oz) can of chickpeas - rinsed and drained
250g (or 9 oz) spinach
300ml (or 1 1/4 cups) (or 10 fl oz) sour cream

To serve:

4 tbsp peanuts to serve (optional)
1 large handful of chopped coriander

Instructions

Use the oven or air fryer method to roast your butternut squash.

Oven method:

Heat your oven to 200°C or 400°F. Put the chopped butternut squash into a baking dish and add olive oil and salt and combine with your hands. (note 2)
Place in the middle of the oven for 30 minutes, turning halfway.

Air fryer method:

Heat the air fryer to 200C or 400F and set the timer for 20 minutes.
Put the chopped butternut squash into a bowl and add olive oil and salt and combine with your hands.
Place in the air fryer basket and cook for 20 minutes. Shake the basket halfway to ensure the butternut squash cooks evenly.

Curry recipe:

Meanwhile, place a large pan on a medium heat and fry the onion, ginger and chilli for a few minutes.
Then place another small frying pan on a medium heat and toast the peanuts for a few minutes until they begin to brown.
When the onion is translucent add the garlic and cook for one minute until fragrant before adding the curry powder, garam masala, cumin and turmeric.
Pour in the stock, increase the heat until it begins to simmer and stir in the tomato puree.
Add the chickpeas and spinach and let them cook for a few minutes until the spinach is wilted.
Stir in the sour cream, add the roast butternut squash (it should be cooked at this point). Allow the curry to simmer for a few more minutes until the chickpeas are tender.
Serve immediately with rice or naan bread topped with fresh chopped coriander and toasted peanuts.

Notes

The butternut squash pieces should be no bigger than 1.5cm or 1/2 inch. Smaller pieces of squash cook more quickly so cut them small if you are in a hurry.
Butternut squash roasts better when it's not overcrowded. Use two roasting trays if you need to.

Category: Curry
Method: stove-top
Cuisine: Western

Keywords: easy roasted butternut squash curry