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

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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 savory-sweet tomato achaar. You'll serve the curry with warm garlic and herb pitas.
CLICK FOR RECIPE CARD

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Oven-Baked Butternut Squash & Chickpea Curry with Garlic Pita & Coconut Chips
Title
  • 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 oz Garlic & Herb Flavored Butter
  • 2 tsps Vadouvan Curry Powder
  • 2 oz Sweetened Toasted Coconut Chips
  • 4 Pocketless Pitas
  • ¼ cup Tomato Achaar
  • 2 Single-Use Aluminum Trays
Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the spinach. Drain and rinse the chickpeas. Between the two trays, evenly divide the spinach, squash, drained chickpeas, tomato sauce, tomato achaar, cream, and curry powder. Stir to combine. 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 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.

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

Tips from Home Chefs

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

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the spinach. Drain and rinse the chickpeas. Between the two trays, evenly divide the spinach, squash, drained chickpeas, tomato sauce, tomato achaar, cream, and curry powder. Stir to combine. 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 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.

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

Browse Steps
1 of 3