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

Ingredients

  • 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

Instructions

  • 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.
Nutrition Facts
Acorn Squash Salad
Per
 
293 g
Calories
250
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
6
g
38
%
Carbohydrates
 
37
g
12
%
Fibre
 
8
g
33
%
Sugars
 
9
g
10
%
Protein
 
10
g
20
%
Sodium
 
320
mg
14
%
Potassium
 
611
mg
17
%
Calcium
 
84
mg
8
%
Iron
 
3
mg
17
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

To lower saturated fat: use light coconut milk.
 
Recipe from Industry Partner
BestFresh

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