Oven-Baked Butternut Squash & Chickpea Curry

Remove the spreadable butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the spinach. Drain and rinse the chickpeas. In a bowl, whisk together the tomato sauce, cream, curry paste, and 2 tablespoons of water. In the tray (or baking dish), combine the spinach, squash, drained chickpeas, tomato mixture, and curry powder. Season with salt and pepper; stir to thoroughly combine.

Tightly cover the tray with foil and bake 28 to 32 minutes, or until the liquid is slightly thickened and the squash is tender when pierced with a fork. Remove from the oven. Carefully remove the foil and stir to combine.

Meanwhile, place the naan on a piece of foil. Evenly spread the softened butter onto the naan. Stack the naan and wrap them in the foil. Place directly onto an oven rack; warm 3 to 5 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked tray garnished with the peanuts. Serve the garlic naan on the side. Enjoy!