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1 medium-sized butternut squash

1 tablespoon olive oil or aquafaba

½ teaspoon salt

Fresh cracked pepper

1 vidalia or yellow onion

2 cloves garlic, grated

1 tablespoon fresh ginger, grated

2 teaspoons medium curry powder

2 teaspoons cumin

2 teaspoons coriander

1 ½ teaspoons turmeric

15 oz can of chickpeas

15 oz can of unseasoned, diced tomatoes

1 cup vegetable broth

15 oz can of reduced-fat coconut milk

1 tablespoon lemon juice

Fresh cilantro

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1. Preheat the oven to 425F or 220C.

2. Peel and cube the butternut squash. Place the cubed butternut squash in a small mixing bowl and drizzle with olive oil or aquafaba, salt, curry powder, and fresh cracked pepper. Spread the butternut squash evenly on a lined baking sheet.

3. Roast the butternut squash for about 30 minutes, or until fork-tender and lightly browned.

4. While the squash is roasting, do the rest of the prep work. This includes peeling and chopping the onion, grating the garlic and ginger, and draining and rinsing the chickpeas.

5. Heat a skillet over medium heat. Add the onions and sautee for 3 to 5 minutes, or until they start to turn translucent and smell aromatic. Add the garlic and ginger. Sautee for another minute.

6. Add the rest of the curry spices to the skillet and toast for 1 to 2 minutes.

7. Next, add the drained and rinsed chickpeas and sautee for 1 to 2 minutes. Then add the crushed tomatoes and broth. Cook for about another minute, until combined.

8. Now add the coconut milk and lemon juice. Stir to combine. Turn the heat down to low and simmer for 3 to 5 minutes.

9. When the butternut squash is done roasting, remove it from the oven and carefully add it to the curry sauce. Cook for another 5 minutes, or until the sauce is the right consistency. Serve right away with basmati rice and cilantro.

(Note: alternately bake the halved and seeded squash brushed with oil and salted lightly; add the garlic, ginger, and spices to the sautéd onion and garbanzos; peel the squash after cooking, and cut it into ¾ inch cubes, adding to the spices and bean and the coconut and tomato mixture).