The salad I remember from Maranui used pumpkin - feel free to use your favorite winter squash. I used acorn squash this time around. You could also try sweet potatoes, regular potatoes, or butternut squash. The herbs they used were dill and parsley. I'm using cilantro instead - but for the cilantro haters out there, feel free to use the former.
1 small red onion, peeled and chopped
Juice from two juicy limes
1/2 cup coconut milk
1 teaspoon red curry paste
3 cups winter squash, cut into 1/2 inch chunks
splash of extra-virgin olive oil
2 cans garbanzo beans (or equivalent)
1/2 cup cilantro, chopped
fine grain sea salt
Preheat oven to 375.
In a small bowl combine the chopped red onion, lime juice and a generous pinch of salt. Stir and set aside.
In another small bowl whisk (or handblend) the coconut milk and curry paste together (add more curry paste if you like more heat/flavor). Season with a pinch of salt and set aside.
Toss the squash with a splash of olive oil, sprinkle with salt and arrange on a baking sheet. Separately, in a casserole dish, toss the garbanzo beans with the coconut-curry milk. Place both the squash and beans in the oven for about 15-20 minutes. Toss the squash once after about ten minutes to get browning on multiple sides.
Remove the beans and squash from the oven. Add about half of the reserved red onions and most of the cilantro to the beans and toss. Taste and add a bit more salt if needed. Add the squash and toss very gently - I like my squash to stay intact w/ some structure so I'm careful. Serve in bowls or on a platter garnished with the remaining red onions and cilantro.
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