Categories: Vegetarian

Ingredients

• 1 large butternut squash (about 2 1/2 lb.), peeled, seeded, and cut into large chunks
• 5 tbsp. neutral oil, divided
• Kosher salt
• 1 large red onion, coarsely chopped
• 5 cloves garlic, minced
• 2 tbsp. curry powder
• 2 (13.5-oz.) cans full-fat coconut milk
• 1 large bunch of curly kale (about 6.5 oz.), roughly chopped
• Juice of 1 lime
• 1/4 c. chopped fresh parsley
• 1/4 c. sunflower seeds
• Cooked rice, for serving

Directions

1. Preheat oven to 400°. In a large bowl, mix squash with 3 tablespoons oil; season with salt. On a rimmed baking sheet, arrange squash in an even layer. Roast until tender and golden brown, 35 to 40 minutes.

2. Meanwhile, in a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Add onion, season with salt, and cook, stirring occasionally, until lightly golden, 8 minutes. Reduce heat to medium-low. Add garlic and cook, stirring, until fragrant, about 1 minute. Add curry powder and cook, stirring, until combined. Increase heat to medium and add coconut milk. Bring to a simmer, then add kale; season with salt. Cook, stirring occasionally, until tender and wilted, about 3 minutes. Remove from heat until squash finishes roasting.

3. Add squash and lime juice to skillet and stir to combine.

4. Divide rice among bowls. Spoon squash mixture over, then top with parsley and sunflower seeds.

5. Make Ahead: Squash can be roasted 1 day ahead. Let cool, then transfer to an airtight container and chill.

Email to a friend | Print this recipe | Back