Thai Curry with Winter Squash and Chickpeas

1 delicata or acorn squash 

1 Tbsp canola oil

1 sweet pepper, sliced

½ onion, sliced thin

1 clove garlic, minced

1/4 cup Thai red curry paste

One 15-ounce can chickpeas (garbanzo beans), drained and rinsed

Kosher salt to taste

One 13-ounce can unsweetened coconut milk

1/4 cup fresh parsley or cilantro, plus more for garnish

Cut squash in half lengthwise and scoop out the seeds. Trim the ends. Cut into 1/2- inch-wide half crosswise if using Delicata, or cut into wedges and then peel if using acorn.

Heat a large heavy pot over medium-high heat. Add the canola oil, then add the curry paste and stir for about 1 minute, or until fragrant.

Add the squash and stir to coat with the curry paste. Stir in the chickpeas and season with salt. Add sweet pepper, onion, and garlic and sauté for about 1 minute.  Add the coconut milk and 3/4 cup water and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.

Stir in the parsley and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly.

Season to taste with salt. Serve with Rice.