Step 1

Preheat the oven to 400 degrees F and grease a large baking sheet with olive oil (or line with parchment paper).

Step 2

Add the chopped butternut squash, drizzle with a few tablespoons of olive oil, sprinkle with a little salt and pepper, and bake for 30-45 minutes, until golden and browned in spots.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes, until translucent.

Step 4

Now add the garlic and ginger to the pan and cook, stirring frequently for about 2 minutes.

Step 5

Stir in the red curry paste and turmeric. Pour in the coconut milk, broth and chickpeas and stir to combine.

Step 6

Bring to a boil, then lower heat so the mixture is simmering but not boiling hard. Cover and let it simmer for 10-15 minutes, until the squash has finished baking.

Step 7

Stir in the soy sauce, sugar, lime juice, and salt and pepper to taste. Now stir in the roasted butternut squash and baby spinach. Let the spinach wilt for a minute or two, then remove from heat.

Step 8

Serve with cooked rice, chopped cilantro or basil, lime wedges, chopped nuts and hot sauce. Enjoy!