Roasted Acorn Squash and Chickpea Curry

Preheat the oven to 450ºF and line a baking tray with parchment paper. Spread the acorn squash cubes on the baking tray, drizzle on 1 tbsp of olive oil and bake for 30mins.
4 tbsp olive oil, 1 small acorn squash
Heat the remaining 3 tbsp of olive oil in a medium pot on med-high heat. Add the garlic and sauté until fragrant. Add the spices and tomato paste, and sauté for 30 seconds making sure the aromatics do not burn.
4 tbsp olive oil, 2 cloves garlic, 3 tsp curry powder, 3 tsp ground cumin, ½ tsp chili powder, ½ tsp ground ginger, 2 tbsp tomato paste
Add the onion and cook until translucent. Pour in the tomato sauce, vegetable broth, chickpeas and roasted acorn squash. Mix everything together, cover the pot with a lid and bring to a soft broil on high heat.
½ cup onion, 1 cup canned chickpeas, 1 cup low sodium vegetable broth, 1 cup unsalted tomato sauce, 1 small acorn squash
Once the curry is bubbling softly, reduce the heat to med-low and simmer for 4-5mins while stirring every once in a while.
Turn off the stove and stir in the coconut cream. Top the curry with freshly chopped cilantro, and serve with rice and/or naan if desired.
¼ cup coconut cream, Cilantro for garnish, Rice or naan to serve