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2 pounds thin-skinned winter squash, such as red kuri, kabocha, delicata or butternut, seeds removed and squash cut into 1-inch wedges

2 tablespoons vegetable oil or other neutral oil

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Salt and pepper

1(14-ounce) can coconut milk, well shaken

2 to 3tablespoons store-bought red or green Thai curry paste

4ounces leafy greens, such as chard or kale leaves, stemmed and roughly chopped (4 cups, from about ½ bunch)

1(14- to 16-ounce) package extra-firm tofu, cut into 1-inch cubes

Cooked rice, for serving

Chopped cilantro, for serving

Red or green chile (optional), thinly sliced, for serving

1lime, cut into wedges, for serving

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1. Heat oven to 425 degrees.

2. Place the squash onto a rimmed baking sheet. Drizzle over the oil and season with salt and pepper. Toss to coat and then lay the squash wedges flat on one cut side. Place into the oven and roast for 20 minutes.

3. While the squash roasts, in a large jug or medium bowl, add the coconut milk and curry paste (use according to your spice level preference) and season generously with salt and pepper.

4. Remove the baking sheet from the oven and tuck the leafy greens and tofu around the squash. Pour the spiced coconut milk over everything. Return to the oven and cook until the squash is completely tender and the greens are wilted, 15 to 20 minutes. Season with more salt and pepper if needed.

5. Spoon the squash, tofu, greens and sauce over rice and top with cilantro and sliced chile (if using); serve with a lime wedge on the side.

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