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Thai Red Curry with Butternut Squash and Chickpeas
- 1 small butternut squash (about 2 pounds)
- 2 tablespoons canola oil
- 1/3 cup Thai red curry paste
- One 15-ounce can chickpeas (garbanzo beans), drained and rinsed
- Kosher salt
- One 13-ounce can unsweetened coconut milk
- 1/3 cup fresh cilantro, plus more for garnish
Directions:View on Epicurious
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