Butternut Squash and Chickpea Curry Recipe

Sweet and versatile, butternut squash is an irresistible dish when air gets crisp and leaves turn burning shades of red and orange.

From a creamy bisque to a flavor-filled curry, see this recipe that lets this fall gourd shine.

Butternut Squash and Chickpea Curry

Recipe by Whole Foods
0.0 from 0 votes
Course: SoupCuisine: American



    Ethnic spices add zest to this chilly-day dinner.


    • 1 Tbsp.

      olive oil

    • 1

      red onion, finely chopped

    • 4 to 6

      cloves of garlic, finely chopped

    • ½ tsp.

      ground cumin

    • ½ tsp.

      ground turmeric

    • ½ tsp.

      cayenne pepper

    • 1 tsp.


    • 2 tsp.

      tomato paste

    • ½ tsp.


    • 2 Tbsp.

      finely chopped parsley

    • tsp.

      sea salt

    • freshly ground black pepper to taste

    • 20

      cherry tomatoes, cut in half

    • 2

      cans chickpeas, drained and washed

    • 1

      butternut squash, peeled and cut into 2-inch chunks

    • 2 cups


    • 1 cup

      whole wheat couscous

    • 1 cup

      vegetable stock

    • 1 Tbsp.

      chopped fresh mint

    • 2 Tbsp.

      sliced roasted almonds

    • 2 Tbsp.

      finely chopped cilantro plus more for garnish


    • Chop veggies, herbs, and butternut squash. 

    • To cut the squash: slice off the top and bottom and cut in half widthwise. Peel both halves. Then cut each half lengthwise, scoop out seeds, and chop into cubes. 

    • Heat oil in a large pot and add onion until soft. Add garlic and cook for about 20 seconds, then add in cumin, turmeric, and cayenne pepper. Cook for 30 seconds, stirring continuously. 

    • Add paprika, tomato paste, sugar, parsley, salt, and pepper. Stir. 

    • Add the tomatoes and the drained chickpeas. Stir in butternut squash and water, and then cover with lid. 

    • Once simmering, turn the heat down to low and cook covered for 35 minutes. 

    • Cook couscous according to package directions with vegetable stock. 

    • Once it’s cooked, fluff with a fork and stir in mint and almonds. Garnish curry with some cilantro and serve with couscous.

    Nutrition Facts (per serving):

    • Calories—567 | Total Fat—5g | Cholesterol —1mg | Sodium—761mg | Carbohydrate—125g | Dietary Fiber —20g | Protein—17g

    Facts about Butternut Squash:

    Did You Know?

    The difference in winter and summer squash is all in the maturity. Winter squash (such as butternut, acorn, and pumpkin) is different from summer squash because it is harvested and eaten in the mature fruit stage. In mature fruit, seeds within have matured fully and the skin has hardened into a tough rind.

    How to Choose:

    Choose squash that’s heavy and dense, with an intact, non-green stem. Make sure the surface skin is dull and matte, as shiny skin indicates that it was picked too soon. Look for squash with a deep color and few  cuts, cracks, and soft spots.  Some will have a pale spot where they rested on the ground, which is fine.

    Storing Wisdom:

    Once you’ve taken your squash home, go ahead and give it a good wash. Then, store squash in a cool, dry place with plenty of room for air circulation. Stored this way, they’ll keep for up to six to eight months. 

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