One-Pan Coconut Squash Bake

Serves

4

Prep Time

15 minutes

Cook Time

40 minutes

Ingredients

2 lbs (900 g) squash or pumpkin, cut into 1 in (2.5 cm) wedges
14 fl oz (400 ml) can coconut milk
2 tbsp green curry paste
4 oz (115 g) kale, roughly chopped
14 oz (400 g) firm tofu, cut into 1 in cubes
1 lime, cut into wedges, to serve

Nutrition

(Per Serving)

Calories

416

Fats

28 g

Protein

16 g

Carbs

25 g

Instructions

  • Preheat oven to 425°F (220°C).
  • Arrange squash in baking dish. Drizzle with 2 tablespoons extra virgin olive oil and season with salt and pepper. Roast for 20 minutes.
  • In bowl, combine coconut milk, green curry paste, salt, and pepper.
  • Remove tray from oven. Place kale and tofu around squash. Pour coconut milk mixture to coat.
  • Return to oven and roast for 15 to 20 minutes, until squash is tender and greens are wilted.
  • Serve with lime wedges.