Oven-Baked Butternut Squash & Chickpea Curry

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the spinach. Drain and rinse the chickpeas. In the tray, combine the spinach, squash, drained chickpeas, tomato sauce, cream, tomato achaar, and curry powder. Stir to combine. Add 2 tablespoons of water to the tray. Season with salt and pepper; stir to thoroughly combine.

Tightly cover the tray with foil and bake 28 to 30 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 pitas on a piece of foil. Evenly spread the softened butter onto the pitas. Stack the pitas 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 coconut chips. Serve the garlic pitas on the side. Enjoy!