Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 servings


  • 1 Red Onion BCfresh, peeled and chopped
  • Juice from two limes
  • 1/2 cup Coconut Milk
  • 1 tsp Red Curry Paste
  • 3 cups Acorn Squash cut into 1/2 inch chunks
  • Olive Oil
  • 128 oz Chickpeas (canned) drained
  • 1/2 cup Cilantro chopped
  • Sea Salt


  • 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.

Tips & Notes

Recipe from Industry Partner

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