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Peel the squash, cut it lengthwise in half, and scoop out the seeds. Cut off the top where it meets the bulbous bottom. Cut the bulb end into small pieces.
Heat the oil in a large saucepan and cook the butternut squash for a few minutes until slightly browned.
Add the garlic, onion and spices and fry for 3 more minutes.
Pour over the vegetable stock and coconut milk, stir gently, cover and let simmer for about 15 minutes or until the butternut squash is tender.
Add the tomatoes, chickpeas and spinach and cook for a few minutes until the tomatoes are slightly soft.
Take off the heat and serve with rice or quinoa