Oven-Baked Butternut Squash & Chickpea Curry with Garlic Naan & Peanuts
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Oven-Baked Butternut Squash & Chickpea Curry

with Garlic Naan & Peanuts

40 MIN
+$3.99/serving 4 Servings
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    From the Test Kitchen

    Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This hearty vegetarian curry features tender butternut squash, vadouvan curry, spinach, and spicy yellow curry paste. You'll serve the curry with warm garlic and herb naan.
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    • Nutrition
      PER SERVING
    • Calories
      960 Cals (est.)
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    ingredients
    Oven-Baked Butternut Squash & Chickpea Curry with Garlic Naan & Peanuts
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • 1 lb Diced Butternut Squash
    • 6 oz Baby Spinach
    • 2 8-Oz Cans Tomato Sauces
    • ½ cup Cream
    • 2 15.5-Oz Cans Chickpeas
    • 2 tsps Vadouvan Curry Powder
    • 2 oz Garlic & Herb Spreadable Butter
    • 1½ Tbsps Yellow Curry Paste
    • 4 Pieces Naan Bread
    • ¼ cup Roasted Peanuts
    • 2 Single-Use Aluminum Trays
    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    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 1/4 cup of water. Between the two trays (or baking dishes), evenly divide the spinach, squash, drained chickpeas, tomato mixture, and curry powder. Season with salt and pepper; stir to thoroughly combine.

    Bake the trays
    2 Bake the trays

    Pat the chicken dry with paper towels; season with salt and pepper. Add the seasoned chicken in an even layer on top of the prepared base. Tightly cover the trays with foil and bake 28 to 32 minutes, or until the squash is tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Carefully remove the foil and stir to combine.

    Make the garlic naan & serve your dish
    3 Make the garlic naan & serve your dish

    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 trays garnished with the peanuts. Serve the garlic naan on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    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 1/4 cup of water. Between the two trays (or baking dishes), evenly divide the spinach, squash, drained chickpeas, tomato mixture, and curry powder. Season with salt and pepper; stir to thoroughly combine.

    2 Bake the trays

    Pat the chicken dry with paper towels; season with salt and pepper. Add the seasoned chicken in an even layer on top of the prepared base. Tightly cover the trays with foil and bake 28 to 32 minutes, or until the squash is tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Carefully remove the foil and stir to combine.

    Bake the trays
    Make the garlic naan & serve your dish
    3 Make the garlic naan & serve your dish

    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 trays garnished with the peanuts. Serve the garlic naan on the side. Enjoy!

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