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
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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.
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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.
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Add squash and lime juice to skillet and stir to combine.
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Divide rice among bowls. Spoon squash mixture over, then top with parsley and sunflower seeds.
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Make Ahead: Squash can be roasted 1 day ahead. Let cool, then transfer to an airtight container and chill.