In a small bowl combine the chopped red onion, lime juice and a generous pinch of salt. Stir and set aside.
In another small bowl whisk the coconut milk and curry paste together. Season with a pinch of salt and set aside.
Toss the squash with a splash of olive oil, sprinkle with salt and arrange on a baking sheet.
Separately, in a casserole dish, toss the garbanzo beans (chickpeas) with the coconut-curry milk. Place both the squash and beans in the oven and bake at 375°F for about 15-20 minutes. Toss the squash once after about ten minutes to get browning on multiple sides.
Remove the beans and squash from the oven. Add about half of the reserved red onions and most of the cilantro to the beans and toss. Taste and add a bit more salt if needed.
Add the squash and toss very gently to keep squash structure intact. Serve in bowls or on a platter garnished with the remaining red onions and cilantro.
The holidays aren’t over! Here are some more tips to ring in the New Year by entertaining and celebrating with friends and family. And if you’re hosting a post-Christmas holiday dinner, there are special dietary considerations and allergies to accommodate for – in addition to the usual picky e...