Ready to Cook

Oven-Baked Butternut Squash & Chickpea Curry

with Garlic Pita & Coconut Chips

35 MIN

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

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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!