Oven-Baked Butternut Squash & Chickpea Curry with Garlic Pita & Coconut Chips
Ready to Cook

Oven-Baked Butternut Squash & Chickpea Curry

with Garlic Pita & Coconut Chips

30 MIN
4 Servings
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From the Test Kitchen

Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these 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 pitas.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
Oven-Baked Butternut Squash & Chickpea Curry with Garlic Pita & Coconut Chips
Title
  • 1 lb Diced Butternut Squash
  • 2 15.5-Oz Cans Chickpeas
  • 2 8-Oz Cans Tomato Sauces
  • 5 oz Baby Spinach
  • 2 oz Sweetened Toasted Coconut Chips
  • ½ cup Cream
  • 2 tsps Vadouvan Curry Powder
  • 2 oz Garlic & Herb Spreadable Butter
  • 4 Pocketless Pita
  • 2 Single-Use Aluminum Trays
  • 1½ Tbsps Yellow Curry Paste
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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, and curry paste. Between the two trays, evenly divide the spinach, squash, drained chickpeas, tomato mixture, and curry powder. Add 2 tablespoons of water to each tray. Season with salt and pepper; stir to thoroughly combine.

Bake the trays
2 Bake the trays

Tightly cover the trays with foil and bake 22 to 24 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.

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

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 the warmed pitas to a work surface and carefully unwrap. Serve the baked trays garnished with the coconut chips. Serve the garlic pitas on the side. Enjoy!

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Oven-Baked Butternut Squash & Chickpea Curry

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, and curry paste. Between the two trays, evenly divide the spinach, squash, drained chickpeas, tomato mixture, and curry powder. Add 2 tablespoons of water to each tray. Season with salt and pepper; stir to thoroughly combine.

2 Bake the trays

Tightly cover the trays with foil and bake 22 to 24 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.

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

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 the warmed pitas to a work surface and carefully unwrap. Serve the baked trays garnished with the coconut chips. Serve the garlic pitas on the side. Enjoy!

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