Hot and sweet curried squash

Squash is a versatile vegetable that can take on any flavour. Try this sweet and savoury recipe as a colourful side dish or over brown rice as a tasty main course.

Prep time
25 min
Cook time
40 min
Servings
6
Prep time
25 min
Cook time
40 min
Servings
6

Ingredients

  • 15 mL (1 tbsp) canola oil
  • 1 onion, minced
  • 1  mL (¼ tsp) ground cumin
  • 15 mL (1 tbsp) curry powder
  • 2 garlic cloves, minced
  • 1 L (4 cups) sodium-reduced vegetable broth, divided
  • 1 medium butternut squash, peeled and diced (about 900 g/2 lb)
  • 1 can (540 mL/19 oz) no salt added chickpeas, drained and rinsed
  • 1 can (540 mL/19 oz) no salt added diced tomatoes, with juice
  • 250 mL (1 cup) frozen mango, thawed and chopped 
  • Salt and pepper to taste

Directions

  1. In a large pot, heat oil over medium heat.  Add the onion and cumin and cook for 3 minutes, stirring frequently.
  2. Add the curry powder and cook for 2 more minutes, stirring to keep from burning.
  3. Add garlic and 500 mL (2 cups) of broth and bring to a simmer.
  4. Add the remaining broth, squash, chickpeas, and tomatoes to the pot.  Bring back to a simmer and cook covered, for 25 minutes, stirring occasionally. 
  5. Add mango and cook for 5 minutes. Serve hot over brown rice.

Tips

  • To boost up the vegetable content, add minced carrot at step 2 and minced celery at step 3.
  • To switch up the flavour, try using 125 mL (½ cup) raisins instead of the frozen mango. 
  • Store leftovers for up to 3 days in the refrigerator or up to 3 months in the freezer. If frozen, thaw in the refrigerator overnight and heat to a serving temperature of 165 °F (74 °C) or higher. 
  • Remember, a little salt goes a long way. Taste the food before adding any salt.