Baked Pumpkin Curry


1 small pumpkin acorn or squash

6 garlic cloves, unpeeled

3 tbsp extra-virgin olive oil, divided

1 medium onion, chopped

50g (1 ½ oz) roasted chickpeas or cashews

1 tbsp curry spice blend

230ml (8fl oz) unflavoured, unsweetened

dairy-free milk

Sea salt and pepper

Garnish (Optional)

1 tsp red pepper flakes, more if desired

1.Preheat the oven to 190°C/Gas mark 5. Lightly oil a 28 x17cm (11x7in) baking dish.

2.Cut the pumpkin in half and scoop out and discard the seeds. Cut each into quarters and peel. Cut each quarter into 2-3 chunks. Add the squash pieces and garlic to the prepared baking dish and drizzle with 2 tbsp oil. Bake for 45 minutes, or until the the pumpkin/squash is tender when pierce with a knife.

3.For the curry sauce, heat the remaining 1 tbsp oil in a skillet over a medium-high heat. Add the onion and coo, stirring constantly, for 3-4 minutes. Add the roasted chickpeas/ cashews. Remove from heat and set aside to cool until the squash is removed from the oven.

4.Pour the milk into the blender jug and add the onion curry mixture. Squeeze the roasted garlic from the skins into the jug, discarding the skins. Blend on high for 1-2 minutes until smooth. Season to taste with salt and pepper.

5.Scrape the roasted pumpkin/squash into a large serving bowl. Add the curry sauce and toss together using two large spoons. To serve, garnish with red pepper flakes (if using) or pass flakes separately in a small bowl.