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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 print a shopping list fo [...]
Read the recipe at epicurious.com
