INGREDIENTS

• 1 large acorn squash
• 2 teaspoons olive oil
• 1 teaspoon thyme leaves
• 1 tablespoon avocado oil
• ½ onion finely chopped
• 4 ounces cremini mushrooms, chopped
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 ½ teaspoon curry powder
• 1 teaspoon ground cumin
• 1 ½ teaspoon tamari or soy sauce
•  ¾ cup canned coconut milk
• 2 tablespoons chopped parsley
• Salt and pepper, to taste
   

INSTRUCTIONS

1. Preheat oven to 35 degrees F and line a baking sheet with parchment paper.
2. Cut squash horizontally in half and scrape out the seeds and any stringy bits.
3. Drizzle the olive oil over the squash and sprinkle with fresh thyme.
4. Roast for 40-45 minutes – or until tender. Set aside until cool enough to handle.
5. Heat avocado oil in a pot over medium high heat.
6. Add mushrooms and onions and saute until softened.
7. Add chickpeas, curry powder, cumin and soy sauce – mix to combine.
8. Add coconut milk and increase heat. Once boiling, turn heat down to simmer for about 5 minutes uncovered.
9. Remove from heat and add parsley and season to taste with salt and pepper.
10. Use a spoon to scoop out some of the squash (leaving about ½” thick intact) and stir into the chickpea mixture.
11. Divide curry between squash shells and sprinkle with a bit more parsley to serve.
     

SERVES: 4