By Hetty Lui McKinnon
Published Jan. 17, 2025
- Total Time
- 55 minutes
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Rating
- 5(450)
- Notes
- Read community notes
In this warming sheet-pan dinner, winter squash receives the royal treatment, as it roasts in a (shallow!) coconut curry. Choosing a thin-skinned winter squash such as red kuri, kabocha, delicata or butternut means that no peeling is necessary. (In fact, the skin helps the squash keep its structure while cooking.) The whole curry is cooked on one sheet pan: The squash is roasted first, then the tofu, greens and coconut milk are added for an easy, hands-off approach. All curry pastes will vary in saltiness and heat, so add according to your taste preference. If you wanted a bigger flavor punch, you could add some grated ginger and garlic to the coconut milk. The leafy greens will crisp up around the edges, bringing a lovely textural contrast.
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Ingredients
Yield:4 servings
- 2pounds thin-skinned winter squash, such as red kuri, kabocha, delicata or butternut, seeds removed and squash cut into 1-inch wedges
- 2tablespoons vegetable oil or other neutral oil
- Salt and pepper
- 1(14-ounce) can coconut milk, well shaken
- 2 to 3tablespoons store-bought red or green Thai curry paste
- 4ounces leafy greens, such as chard or kale leaves, stemmed and roughly chopped (4 cups, from about ½ bunch)
- 1(14- to 16-ounce) package extra-firm tofu, cut into 1-inch cubes
- Cooked rice, for serving
- Chopped cilantro, for serving
- Red or green chile (optional), thinly sliced, for serving
- 1lime, cut into wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
535 calories; 34 grams fat; 20 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 52 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 17 grams protein; 1279 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 425 degrees.
Step
2
Place the squash onto a rimmed baking sheet. Drizzle over the oil and season with salt and pepper. Toss to coat and then lay the squash wedges flat on one cut side. Place into the oven and roast for 20 minutes.
Step
3
While the squash roasts, in a large jug or medium bowl, add the coconut milk and curry paste (use according to your spice level preference) and season generously with salt and pepper.
Step
4
Remove the baking sheet from the oven and tuck the leafy greens and tofu around the squash. Pour the spiced coconut milk over everything. Return to the oven and cook until the squash is completely tender and the greens are wilted, 15 to 20 minutes. Season with more salt and pepper if needed.
Step
5
Spoon the squash, tofu, greens and sauce over rice and top with cilantro and sliced chile (if using); serve with a lime wedge on the side.
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Ratings
5
out of 5
450
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Private Notes
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Cooking Notes
CM
One can of coconut milk for four servings has something like 18 grams of fat per serving. It's fine if that isn't "livable" for you but you might need to look up exclusively low-fat recipes instead of complaining in the comments about a pretty normal dish.
KC
But it doesn't say anything about being full fat, it just says 'coconut milk'. The light coconut milk in my store cupboard has 22g fat total, for just under 6g per person, which is 8% of my recommended daily intake. No-one from the food police is going to stop by and check what kind you're using.
Jessicat
This was the first sheet pan meal I've made with a sauce -- it easy and delicious. I made it exactly as described and we both enjoyed it. As a bonus, there's enough left over for an entire second meal.
CookingInChicago25
It was fine, a lot of work and flavors went into something that turned out bland. I'm guessing the author used a Thai paste from an Asian supermarket, because what's in the regular store didn't do this justice. Used the same paste in a different recipe last week and it was fine, but this is a lot of things that need a ton of flavor. Pressed and soaked tofu but it feels like I'm just eating blocks of tofu. Butternut squash is eh. Kale actually is good! I added ginger, garlic, and green onions.
Yum!!
Made last night for guests everyone loved it. I used quinoa instead of rice. I usually like a "saucier" curry. So next time may double the coconut milk ...but this tasted amazing! I used Kale and also added cauliflower for some extra veg. Easy to make!
Sharon
Simple and simply delicious!
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Recipe Tags
- Curries
- Vegetables
- Butternut Squash
- Coconut Milk
- Curry Paste
- Extra Firm Tofu
- Healthy
- Leafy Green
- Sheet Pan
- Squash
- Dinner
- Easy
- Quick
- Weeknight
- Main Course
- Vegan
- Vegetarian
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