Bounty and Soul Winter Squash Curry Recipe

Posted on: March 27, 2019, by :

In case you’ve never heard of them, Bounty and Soul is an amazing local charity dedicated to “creating healthier communities by providing fresh healthy food, nutrition literacy and health & wellness resources.” Their values dovetail neatly with Olivette’s, and we’re in the process of hopefully beginning a partnership with them which we’re very excited about! To celebrate that process we wanted to share one of our favorite recipes of theirs. One aspect of their work is the simple act of teaching people how to cook delicious and healthy dishes, something so many people never learned. This curry fits in perfectly with that goal, because it’s fresh, healthy, flavorful and easy. We hope you’ll love it as much as we do!

(The term “winter squash” is a bit misleading; you can find many different kinds of squash throughout the year, and can substitute delicata squash as well.)


You’ll need…

  • Baking sheet
  • Large skillet or sauté pan
  • Whisk (or fork that can stand in!)



  • 1 large winter or delicata squash
  • 1 tablespoon + 2 teaspoons of olive oil, divided
  • 1/2 onion, chopped
  • 4 cloves of garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 15 oz can of coconut milk
  • 1 can chickpeas
  • 1 tablespoon soy sauce or tamari
  • Spices, including:
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon or more ground coriander
    • 1/4 tsp cinnamon
    • 1/4 teaspoon cardamom
    • 1/2 teaspoon or more tumeric
  • Juice of 1/2 fresh lime
  • 1/4 cup chopped cilantro
  • salt and pepper to taste



  • Preheat oven to 400 degrees F.
  • Slice squash into 1/2″ half moons and remove any pulp and seeds
  • Drizzle squash with two teaspoons olive oil and pinch of salt and pepper. Place in a single layer on a baking sheet and roast for 20 minutes until tender.
  • In a large skillet or sauté pan, heat the remaining one tablespoon of olive oil over medium heat. Add chopped onion, shredded ginger and minced garlic. Heat for 4-6 minutes.
  • Whisk in coconut milk
  • Stir in chickpeas and soy sauce
  • Add roasted squash
  • Cook for 10-15 minutes until sauce has thickened and squash has heated through
  • Add in the remaining spices
  • Stir in lime juice
  • Add salt, pepper and cilantro to taste
  • Optional: serve over brown rice or lentils with a side of greens of your choice (spinach, kale, swiss chard)
  • Enjoy!


One of the great things about this recipe is it’s healthy in a lot of different ways, not just the obvious due to being made with fresh veggies. All the spices also have some great health benefits, particularly tumeric and and ginger. So enjoy this delicious dish, and check out Bounty and Soul. The work they do is so important.

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